Sometimes you’ll be in a restaurant and they will have stuffed bell peppers on the menu. You think to yourself oh well that sounds fancy but I don’t think I’ll pay $19 for that and so you move onto something arguably more hearty. Well this is your lucky day because you can make your own easy stuffed bell peppers for a whole lot less and it will give you the opportunity to see just how worth it a stuffed pepper can be! This particular recipe is one we have made for years, but from here you can branch out. These feature a nice black bean blend that is almost like a Tex-Mex/Asian fusion with soy sauce and chili. These stuffed peppers are perfect on a cold night.
Easy, Stuffed Bell Peppers
Course: DinnerCuisine: VeganDifficulty: Easy4
servings10
minutes35
minutes45
minutesIngredients
4 bell peppers (red, yellow or orange)
2 large cloves of garlic, minced
1 large sweet onion, finely diced
1 can or two cups of cooked black beans
1 cup of frozen corn
1/4 of olives, sliced
4 Tbsp of soy sauce
1 Tbsp of chili powder
Directions
- Preheat the oven to 350° F.
- In a medium sized frying pan, sautée the onion and garlic until translucent. About 5 minutes.
- Add the beans, corn, olives, soy sauce and chili powder to the pan and heat through.
- Cut the peppers in half from the stem down and clean out the seeds.
- Fill each 1/2 pepper with a generous portion of the bean mixture until all the peppers are full.
- Pour a cup of water into a large baking dish (or two) and place the peppers into the dish. As I said it may take a couple of baking dishes to accommodate all the peppers.
- Cover and bake for 25 minutes. This timing is fairly important as the peppers will get mushy if over baked.
- Serve hot topped with a little vegan parm topping and a side of rice or quinoa and a vegetable.