Southwest Vegan Stuffed Peppers

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Hearty Vegan Southwest Stuffed Peppers with Rice and Beans

Vegan stuffed peppers are an extremely budget-friendly meal you can enjoy any time of the year – like quinoa stuffed peppers, pesto rice stuffed sweet peppers, or these Southwest stuffed peppers. Combining simple pantry ingredients like rice, beans, and taco seasoning, these Mexican stuffed peppers are loaded with flavor, fiber, and protein to keep you full for hours while remaining 100% meat-free.

They’re really simple to make, too. Just cook the filling, par-cook the peppers, assemble, and bake. They’re ready in under an hour, packed with flavor, wonderfully filling and satisfying, and perfect for serving as a side or main at a weeknight dinner or on special occasions. Even better, we’ve included several ways to cook the peppers (including baked and air-fried) and several optional add-ins to experiment with in this versatile recipe.

These vegan stuffed peppers with rice are also perfect for weekly meal prep, ready to reheat, and top with all your favorite taco toppings when needed for a low-fuss lunch or dinner. You might enjoy these stuffed tomatoes or mushrooms, too.

The Ingredients and Substitutes

This vegan stuffed peppers recipe relies on simple and inexpensive pantry staples and common produce.

• Bell peppers: Use any colored bell pepper: red, orange, yellow, or green (listed from sweetest to most bitter). It’s best if they’re a similar size and are able to stand upright.
• Rice: We used uncooked brown rice for this version. Using other rice or quinoa is possible. Adjust the cooking time accordingly.

Alternatively, you could use leftover Mexican rice (or Spanish cauliflower rice) combined with the seasoned bean mixture and sauteed onion.

• Onion: We usually use white or yellow onions, but red onion also works.
• Tomatoes: For the best flavor, use a can of fire-roasted tomatoes, though regular canned chopped tomatoes will work, too.
• Water: For more flavor, use vegetable stock (regular or reduced sodium).
• Beans: Use any two cans of beans (regular or reduced sodium). We used black beans and kidney beans.
• Seasoning: To make this taco stuffed peppers recipe as simple as possible, we use a packet of pre-made taco seasoning with additional chili powder.

What Else To Add to Stuffed Peppers?

• Parsley or cilantro: (optional) to garnish the Tex-Mex stuffed peppers. Green onions will work, too.
• Garlic: Add 1-2 garlic cloves to cook with the onion.
• Vegan cheese: Mix some into the rice filling or sprinkle it over the top when baking. For a subtle ‘cheesy’ flavor, use nutritional yeast.
• Corn: We love pairing these Southwestern flavors with corn (¼ – ½ cup).
• Other vegetables: Boost the nutrients in this vegetarian stuffed peppers recipe with peas, sautéed mushrooms, zucchini, shredded broccoli, or spinach.
• Soy mince: To boost the protein in these vegan stuffed peppers further, add to or replace about a cup of the rice with soy mince sauteed with the seasoning and beans.
• Nuts/seeds: To add crunch, protein, and heart-healthy fats to the vegan stuffed bell peppers. I.e., pecans, walnuts, sunflower seeds, etc.

If you add to the filling with veggies/soy, you will end up with some leftover filling.

How to Make Vegan Stuffed Peppers

• 1) First, peel and dice the onion and heat a large non-stick pot over medium-high heat. Once hot, add the onion and brown rice and sauté for 5 minutes until the onions soften and become translucent.

• 2) Add the canned tomatoes, 2 cups of water (or stock), and chili powder, then cover with a lid. Reduce the heat to a simmer, and cook for about 30 minutes, or until the water has absorbed and the rice is slightly al dente.

• 3) Meanwhile, preheat the oven to 350F/175C and cut the top off of each of the bell peppers, removing the seeds.

• 4) Place the peppers in a large pot of boiling water and boil for 3-4 minutes or until they’re beginning to become tender.

Alternatively, transfer the peppers cut-side-down to the oven, spray them with a little oil, and bake for 10-15 minutes to soften them. Adjust the amount based on your desired final texture (i.e., crisper vs. more tender).

• 5) Transfer the beans to a non-stick pan with the taco seasoning and 3 tbsp of water. Mix well, then add the cooked rice mixture, stirring, and cook until the beans are warmed.

• 6) Finally, divide the Mexican rice and bean mixture between the bell peppers and bake them, with their tops, in the oven for 10-15 minutes before leaving them to cool for a few minutes and serving with your favorite toppings.

Toppings

Taco stuffed peppers will, unsurprisingly, pair with all your usual favorite taco toppings, like:

• Pico de Gallo or restaurant-style salsa
• Guacamole, avocado crema, or diced avocado
• Vegan sour cream or vegan yogurt
• Fresh parsley, cilantro, or green onion
• Vegan cheese (shredded or crumbled)

What To Serve With Stuffed Peppers?

We’ve been known for enjoying one of these vegan stuffed bell peppers alone. But when you want an even heartier meal, why not pair it with:

• Garlic bread
• Vegan polenta/ corn grits
• A leafy side salad
• Veggie-based salads like vegan calabacitas
• Potato wedges/sweet potato fries
• Veggies like corn on the cob, roasted broccoli/Brussel sprouts, asparagus, sautéed spinach

How To Make Ahead and Store?

We love how make-ahead-friendly these meatless stuffed peppers are. You can prepare just the rice and bean filling 3-4 days in advance OR assemble the peppers up to baking. Then refrigerate them in an airtight container in the refrigerator for 2-3 days or in the freezer for 3 months.

Once fully baked, allow any leftovers to cool and store in an airtight container in the fridge for a further 3-4 days.

You can reheat an individual portion in the microwave for 2-3 minutes or bake multiple peppers at 350F/175C for 15-20 minutes. You can also cook them from frozen for between 50-60 minutes.