Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Easy stuffed peppers with black beans, corn, and Spanish rice. They taste absolutely fantastic with mashed avocado and a hint of lemon juice!


Recipe Summary

50 mins
10 mins
1 hr 15 mins
15 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil. Add bell peppers and cook until soft, 8 to 10 minutes. Drain and sprinkle insides with salt. Set aside for 10 minutes.

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil.

  • Combine vegan ground beef, onion, diced tomatoes, 2/3 cup broth, garlic powder, chili powder, black pepper, and salt in a large skillet over medium-high heat and bring to a high simmer. Cook, stirring occasionally, until all but 1/3 cup of liquid has steamed off or been absorbed, 5 to 10 minutes. Remove from heat.

  • Combine water, 1 cup broth, and Spanish rice package in a saucepan over medium heat. Bring to a boil, reduce heat to a simmer, and cook for 8 minutes. Add black beans and corn; stir to combine. Add "ground beef" mixture with enough liquid to keep rice stuffing moist. Mix in nutritional yeast and stir until well combined.

  • Drain any excess water from peppers. Stuff with rice mixture using a spoon, packing filling down tightly. Place stuffed peppers in the prepared baking pan and spoon extra rice mixture around them. Pour tomato sauce over peppers and rice. Cover with aluminum foil.

  • Bake in the preheated oven for 20 minutes. Remove foil and bake uncovered for an additional 10 minutes. Let peppers sit for 5 minutes before serving.

Nutrition Facts

295 calories; protein 19.2g; carbohydrates 51.8g; fat 2.6g; sodium 1116.1mg. Full Nutrition