Description
Stuffed peppers are one of those dishes that make dinner feel exciting—colorful, customizable, and surprisingly simple. This version keeps it easy with a hearty mix of brown rice, beans, corn, and salsa, but the possibilities are endless. Leftover veggie loaf? A rice and bean medley? Tuck it into a pepper for an effortless upgrade. Finish with a drizzle of spicy nacho sauce, and you’ve got a vibrant, satisfying meal that’s as fun to eat as it is to make.
Ingredients
Units
Scale
Stuffed Peppers
- 4 bell peppers
- 1 cup cooked brown rice or quinoa
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup corn, fresh or frozen
- 1 cup salsa
- 1 tablespoon nutritional yeast flakes
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon cumin powder
- 1/2 cup raw cashews
- 1 1/2 cup water
- 2 teaspoons lemon juice
- 2 garlic cloves
- 2 tablespoons nutritional yeast flakes
- 1 1/2 teaspoons cornstarch
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 jalapeno, seeded and minced (optional)
- 1 (4-ounce) can diced green chiles, drained
Instructions
Stuffed Peppers
- Preheat the oven to 375°F.
- Slice off the top of each bell pepper (reserve the tops) and remove the seeds and ribs inside.
- In a medium bowl, combine the brown rice, black beans, corn, 1/2 cup of the salsa, nutritional yeast flakes, chili powder, cumin, and garlic powder and mix until thoroughly blended. Stuff the peppers with the rice filling
- Spread the remaining 1/2 cup salsa in the bottom of a small casserole dish. Place the stuffed pepper in the casserole pan, top each pepper with its reserved “hat”, cover with aluminum foil, and bake for 30 minutes.
- Turn the oven up to 425°F. Remove the foil covering and bake for an additional 15 minutes. Serve warm.
Nacho Cheese Sauce
- Combine all the ingredients, except the jalapeno and diced green chiles, in a high-powered blender and blend on high until smooth and creamy. Add the jalapeno and diced green chiles.
- Transfer the mixture to a saucepan and cook over medium-high heat until bubbly and thickened, about 5 minutes. Top stuffed peppers and store leftovers in the refrigerator for up to 5 days.
- Prep Time: 15-20
- Cook Time: 45
- Category: Entree
- Cuisine: Mexican
