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vegan stuffed peppers

Vegan Rainbow Stuffed Peppers

Course Main Courses


  • Cheesy Sauce:
  • 1 cup raw cashews
  • 3/4 cup vegetable stock
  • 1 tsp crushed garlic
  • 2 tbsp nutritional yeast
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin
  • 1/2 tsp onion salt
  • 1 tbsp sliced fresh jalapeños
  • Black Bean & Corn Filling:
  • 1 tbsp olive oil
  • 1 yellow onion - chopped
  • 1 tsp crushed garlic
  • 1/4 tsp cayenne pepper
  • 1/2 tsp cumin
  • 1 can organic black beans
  • 1 can corn
  • 3 cups Basmati rice
  • sea salt & pepper to taste
  • 1/4 cup chopped cilantro
  • 1/2 cup avocados - chopped
  • Toppings:
  • 1/4 cup cilantro
  • 1/2 cup of avocados chopped
  • vegan sour cream Erin used “Kharma”
  • salsa
  • 6 fresh bell peppers red, orange, yellow, green


  • Preheat oven to 400 degrees
  • Cook Basmati Brown rice according to directions on package
  • Make Cheesy Sauce by adding all ingredients into a Vitamix and blend thoroughly
  • Cut the top off of the 6 bell peppers and save! Clean out each bell pepper. Cut off the stems of
  • each bell pepper and then chop up the remaining tops of the peppers and put in a bowl.
  • In a pan, add olive oil and garlic, cayenne pepper and cumin. Cook until onions are translucent.
  • Then add in the black beans, corn, chopped tops of bell peppers as well as 1/2 of cilantro. Cook for about 4-5 minutes.
  • Add in the Basmati brown rice and the cheesy sauce and thoroughly mix.
  • Spoon the mixture into the bell peppers and then lightly spray or drizzle a small amount of olive oil onto peppers.
  • Cook for 35 minutes. Remove from oven and then top with the remaining cilantro, chopped avocados and vegan sour cream.
  • Place one bell pepper on a plate and add tortilla chips and a small dish of salsa on the side.
Keyword vegan
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