Vegan Stuffed Peppers

Peppers
Medium Red Bell Peppers 3
Yellow Bell Peppers 3
Olive Oil-grease

Filling

Olive oil 1tbsp
Chopped White Onion 1
Chopped Garlic 1tbsp
Cayenne Pepper 1/4tsp
Cumin 1/2tsp
Canned Black Beans 15ounces
Canned Corn 15ounces
Chopped Bell Peppers Tops
Cooked Basmati Rice 3 cups
Chopped Cilantro 1/4cup
Salt 1/2tsp, or to taste
Black pepper, 1/2tsp

Ingredient Notes
Raw Cashews: It gives a creamy texture to the sauce. We will grind it directly in the food blender.
Vegetable Stock: It enhances the aroma of the dish.

Nutritional Yeast: We use this item because it gives an umami taste.
Jalapenos: I used jalapenos to give a spicy taste.
Olive Oil: You can use vegan butter, coconut oil, or vegan oil instead of olive oil. Its main purpose is to grease the baking tray and peppers.
Black beans: Packed with proteins and have many health benefits. Kidney beans will also do the same work.
Basmati Rice: Cooked or uncooked rice can be used to ready this dish.

Instructions
Preparation of Cheesy Creamy Sauce

Add vegetable stock, garlic powder, salt, cumin, nutritional yeast, raw cashews, onion powder, sliced jalapenos, and chopped garlic to the blender.
Blend all ingredients for 5-6 minutes or until its texture is smooth.
Shift sauce in a bowl and place in the fridge.

Preparation of filling

Next, cut the bell pepper cap by using a knife. Set aside the caps.
Cut it into two halves and discard its inner material to fill the fillings.

Turn on the hob and shift the nonstick pan to a medium flame.
Add chopped garlic, olive oil, cumin, cayenne pepper, and onion to this pan.
Cook it for 3-4 minutes until onions are caramelized.
Add chopped pepper tops, black beans, and corn to this mixture.
Sautee it for 5-6 minutes or until the peppers are translucent.
Next, add cooked rice with cilantro. Mix well.
After that, add prepared cheesy creamy sauce over the cooked rice and black beans.
The bell pepper filling is ready.

Baking
Now, warm the oven to 400 degrees.
Add filling to the bell peppers by using a spoon. Brush its outer layer with olive oil.
Bake it for 20-25 minutes until it’s baked well.
The tasty Vegan Stuffed Peppers are ready.
Enjoy with cheesy creamy sauce.

Topping Ideas

You can use sliced avocados, fresh chopped herbs like cilantro, chunks of bell peppers, red chili flakes, and oregano as a topping. All these topping ideas will beautify the dish.

Serving Suggestions
You can serve it with Vegan Garlic bread, Chunky avocado salsa, Guacamole, Vegan Greek Salad, Mexican Street Corn, Herb avocado Salad, Roasted zucchini, and Vegan Chickpea Salad.

Tips
Use different varieties of bell peppers like green, red, or yellow to make this dish vibrant.
Try this recipe with fresh or dried herbs like oregano, basil, cilantro, and thyme.
Before filling, we cook beans, rice, and corn.
Fresh or canned beans fit well with this dish.
Lemon juice can be used to impart a zesty taste.

Storage Information
Refrigerator: Cover the remaining stuffed peppers in an airtight box. Store this box in the fridge for 2-3 days.
Freezer: First, we will cool down the peppers, and then transfer them to a sealed box. Freeze it for 1-2 months and use it later.
Reheating: You can reheat the frozen dish in a microwave oven for 2-3 minutes until it’s completely warmed.

FAQs
What kind of bell pepper pairs perfectly with this dish?
Experiment with different colors of bell peppers like purple, green, red, or yellow. The taste of each bell pepper is different from the others.

What options do I use to make filling?
You can use cooked lentils, brown rice, quinoa, beans, onions, corn, garlic, vegan cheese, and mushrooms. All these ingredients give a wholesome and flavorful vibe to the dish.

How can I make this dish cheesy?
Add grated vegan cheese like cheddar, parmesan, or mozzarella over the peppers. Bake it in an oven. As a result, it gives a cheesy texture.

Nutritional Facts Per Serving
Serving Size 1 Serve
Total Calories 468kcal
Carbohydrates 64g
Protein 15g
Total Fat 19g
Sugar 5g
Fiber 11g
Iron 4mg
Sodium 710mg