Healthy And Delicious Vegan Stuffed Peppers

Vegan stuffed peppers make up for an excellent midday meal on weekends. If you’re bored of the usual potato and vegan cheese filling, here’s a Mexican twist to make the plain old peppers even more enticing. These stuffed vegan peppers are gluten-free, healthy and delicious.

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Vegan Stuffed Peppers

Besides the tempting smell of a freshly cut bell pepper, I love them for the color they add to the dinner spread when laid on table. They make a great entree or a side dish and you’ll definitely love them for the healthy ingredients that goes in the making. Without much ado, let’s get the recipe.

Ingredients

• 4-5 bell peppers- de-seeded and halved
• 1 cup cooked brown rice
• 1 cup cooked kidney beans
• 3/4 cup tempeh
• 1/2 cup corn
• 1/2 cup red and white onion (diced) each
• 2 1/2 tablespoon nutritional yeast
• 1 cup salsa
• 2 tablespoon taco seasoning (optional)
• 2 tablespoon oil
• Salt and pepper for seasoning

Instructions

1. Preheat the oven to 180 degree C.
2. In a shallow baking dish lined with baking sheet, bake the bell peppers 15 minutes.
3. In a deep wok, heat oil and add onions to it. Cook them till they turn translucent.
4. Add corn, crushed tempeh, kidney beans, taco seasoning and salsa. Saute for a while.
5. Remove from heat and add cooked rice and nutritional yeast. Season with pepper and salt as per your taste.
6. Stuff baked bell peppers with the mixture prepared in previous step and bake for another 15 minutes.
7. Remove from oven and serve hot with your favorite toppings. You can also store these for 4-5 days in refrigerator.

Did you like this vegan stuffed peppers recipe? Let me know in the comments below.