Southwest Vegan Stuffed Peppers

Name: Southwest Vegan Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup of uncooked brown rice; 1 cup of diced onion; 1 (14-ounce) can of fire-roasted tomatoes; 2 cups of water + 3 tablespoons of water (divided); 1 tablespoon of chili powder; 1 (15-ounce) can of kidney beans (rinsed and drained); 1 (15-ounce) can of black beans (rinsed and drained); 1 (1.25-ounce) packet of your favorite taco seasoning; 4 large green bell peppers

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These easy vegan stuffed peppers have a Southwest-inspired filling with spicy tomato rice and beans for a hearty, healthy, and super satisfying meatless meal!

Several completed stuffed bell peppers on pan.

Hearty Vegan Southwest Stuffed Peppers with Rice and Beans
The Ingredients and Substitutes
How to Make Vegan Stuffed Peppers
FAQs
What To Serve With Stuffed Peppers?
How To Make Ahead and Store?
More Southwest-Inspired Recipes to Consider
Southwest Vegan Stuffed Peppers Recipe

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, stuffed roasted sweet peppers, or these Southwest-inspired stuffed peppers. Combining simple pantry ingredients like rice, beans, and taco seasoning, these stuffed peppers are loaded with flavor, fiber, and protein to keep you full for hours while remaining 100% meat-free.

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 easy vegan stuffed mushrooms, too.

The Ingredients and Substitutes

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

Ingredients for Southwest Vegan Stuffed Peppers measured out against a white surface.

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.

How to Make Vegan Stuffed Peppers

Process shot showing ingredients for Southwest Vegan Stuffed Peppers added to a bowl.

Process shot of adding seasoning to mixture.

Step 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.

Step 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.

Process shot showing sliced bell peppers.

Process shot of adding rice and onion mixture to bean mixture.

Step 3: Meanwhile, preheat the oven to 350F/175C and cut the top off of each of the bell peppers, removing the seeds. Place the peppers in a large pot of boiling water and boil for 3-4 minutes or until they’re beginning to become tender.

Step 4: 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.

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).

Process shot of adding stuffed bell peppers to pan.

Step 5: 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.

FAQs

Should peppers be pre-cooked before stuffing?

While it’s not necessary, the peppers can remain overly crisp without doing so. The amount you pre-cook them will determine how tender they become. Note overbaking can cause them to become soggy/collapse.

Can I make stuffed pepper halves?

Slice the peppers in half before par-cooking and stuffing them, and you’ll have delicious half portions.

Can I make air fryer stuffed peppers?

Follow the recipe as written, doing the final ‘baking’ in an air fryer at 350F/175C for about 6-8 minutes. Add vegan cheese in the last 2-3 minutes if you’re using it. You could also par-cook the peppers in the air fryer first (rather than boiling them) for 5 minutes.

Several completed stuffed bell peppers on white surface and pan.

Toppings

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

Pico de Gallo or restaurant-style blender salsa
This easy 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?

If you want an even heartier meal, try pairing it with:

Easty vegan garlic bread
Vegan polenta/corn grits
A leafy side salad
Veggie-based salads like this easy calabacitas recipe
Crispy garlic baked potato wedges/oven baked sweet potato fries
Veggies like corn on the cob, curry roasted broccoli/roasted brussels sprouts with cranberries, sauteed asparagus with lemon and garlic, 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 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.

More Southwest-Inspired Recipes to Consider

Vegan Dinners

Southwest Black Bean Burger

Vegan Lunches

Southwest Quinoa Salad

Vegan Lunches

Texas Caviar [Avocado Corn and Bean Salad]

Vegan Lunches

Mexican Inspired Vegetable Soup

If you tried this southwest vegan stuffed peppers recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!