These Mexican Bell Peppers are really delicious. I have memories of my mom making stuffed bell peppers when I was a kid and I used to hate them haha, but now, it’s something I really enjoy eating. This recipe is really easy to make, and is very flavorful. Stuffed bell peppers are usually made with meat but this version is vegan and I used brown rice and black beans to replace the meat. If you are grain-free, feel free to use quinoa instead of rice. I also added fresh corn for color and to add a touch of sweetness.
They are very easy and quick to make. They take about 20 minutes to cook. However, you want to cook your rice or quinoa first. And if you use dry beans, you will have to cook them first. In this recipe, I used organic canned black beans.
You can garnish with a little bit of organic cheese if you like, or skip the cheese and make a vegan option. That’s up to you! But these stuffed bell peppers are really tasty and in my opinion, much better than the version with meat!:)
- 4 bell peppers, colors of your choice
- 1 cup basmati brown rice, cooked
- 1 Tbsp. olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz.) organic diced tomatoes, or ¾ cup fresh tomatoes, diced
- 1 can organic black beans, rinsed very well and drained
- ¼ cup organic corn, fresh or canned
- ½ cup fresh cilantro leaves, chopped
- 1 lime, juice
- 2 tsp. chilli powder
- 1 tsp. cumin
- ½ tsp. sea salt
- ¼ tsp. red pepper flakes
- Fresh organic mozzarella, or Mexican cheese, optional
- If not already done, cook the rice. Brown rice will take about 40 minutes to cook. You will need to cook ½ cup of dry brown rice with 1 cup of water to get 1 cup of cooked rice.
- Preheat oven to 375F.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic. Cook for a few minutes or until the onions are translucent.
- Add tomatoes, rinsed black beans, corn, lime juice and seasonings. Mix well and cook for about 5-8 minutes. Remove from heat and stir in cilantro.
- While the mixture is cooking, prepare the peppers. Wash them and slice the top of each pepper about 1” from the stem end, remove seeds and ribs that are inside. Place in a baking dish.
- Fill the peppers with the vegetable mixture.
- Sprinkle the top with cheese, if desired
- Bake for about 20 minutes and serve.