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+ servings
5 from 3 votes

Vegan Stuffed Peppers

by: claire cary

These Mexican inspired vegan stuffed peppers are easy to make and the perfect vegetarian dinner the whole family will love. Stuffed with Mexican rice and drizzled with my homemade cashew queso.
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Prep: 15 mins
Cook: 45 mins
Total: 1 hr


  • 4 large bell peppers
  • 1 ¾ cups cooked rice I used white, brown works too
  • 1 can black beans
  • 1 cup corn I used frozen
  • ¾ cup diced red onion
  • 4 cloves garlic
  • 2 tbsp olive oil
  • 8 ounces plain tomato sauce
  • 1 ½ tsp chili powder
  • 1 tsp paprika
  • ¾ tsp cumin
  • ½ tsp salt
  • ¼ cup chopped cilantro
  • ¼ tsp red pepper flakes or more for spice
  • 1 batch cashew queso click for recipe


  • If your rice isn't cooked already, do so now and set aside.
  • Preheat the oven to 375 degrees Fahrenheit.
  • Add the diced onion and olive oil to a large skillet and saute over medium heat.
  • Once it starts to look translucent, add in the garlic and saute an additional 2-3 minutes.
  • Add in the corn and saute to defrost.
  • Add in all remaining ingredients and mix well.
  • Let simmer over low heat. Meanwhile, wash and halve the peppers and remove the seeds.
  • Add to a large (9 x 13) baking dish. Taste the filling and adjust flavors as desired. Scoop the filling into each pepper, using about 1/3 cup worth in each half, though it depends on the size of the pepper.
  • Top with vegan cheese if desired (I like the brand violife or the Chao creamy original slices). Otherwise, just drizzle with olive oil so they don't dry out.
  • Bake, covered with foil, for 30 minutes, then remove the foil and bake an additional 15-20 minutes or until the peppers have softened and the filling has browned lightly. If you prefer softer peppers, just roast for longer, closer to 1 hour total.
  • Remove from the oven and serve with cashew queso (highly, highly recommend!), avocado, chopped cilantro, and fresh lime.


You can use any color bell peppers you like, but I think the red, orange and yellow ones are best here (instead of green).
Another option is to just slice off the tops and stuff them while they're still (mostly) whole. The bake time will be slightly longer this way (closer to an hour).
The rice can be subbed with quinoa if you prefer.
Serving: 1pepper / Calories: 329kcal / Carbohydrates: 48g / Protein: 11g / Fat: 8g / Saturated Fat: 2g / Fiber: 11g / Sugar: 7g

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