Vegan Stuffed Peppers

Vegan Stuffed Peppers Recipe

By Loving It Vegan

🔪Prep Time: 30 minutes

👩‍🍳Cook Time: 35 minutes


For the Cheesy Cashew Sauce:

1 cup Raw Cashews (150g)

3/4 cup Vegetable Stock (180ml)

1 tsp Crushed Garlic

2 Tbsp Nutritional Yeast

1/2 tsp Salt

1/4 tsp Onion Powder

1/4 tsp Garlic Powder

1/4 tsp Cumin

1 Tbsp Sliced Jalapeños

For the Peppers:

3 Red Bell Peppers topped and cored*

3 Yellow Bell Peppers topped and cored*

Olive Oil for drizzling

For the Black Beans/Corn/Rice Filling:

1 Tbsp Olive Oil

1 Medium Onion White, Yellow or Brown, Chopped

1 Tbsp Crushed Garlic

1/4 tsp Cayenne Pepper

1/2 tsp Cumin

15 ounce Can Black Beans Drained

15 ounce Can Corn Drained

Chopped Bell Pepper Tops chop up the tops of the six bell peppers you cut off, and add them in here

3 cups Cooked Basmati Rice*

1/4 cup Cilantro Chopped

Sea Salt and Black Pepper To Taste

For Decorating:

1 Avocado Peeled and Chopped

Fresh Cilantro Chopped


1Add the raw cashews, vegetable stock, crushed garlic, nutritional yeast, salt, onion powder, garlic powder, cumin and sliced jalapeños to the blender and blend until smooth. Set aside.

2Prepare the peppers by chopping off the tops and coring them. Set aside the cored peppers but chop up the tops of the peppers to use in the black beans, corn and rice filling.

3Add the olive oil, onion, crushed garlic, cayenne pepper and cumin to a frying pan and sauté until the onions are softened.

4Add in the black beans and corn and the chopped pepper tops that you have from topping and coring your peppers and sauté until the peppers are soft but firm.

5Add the cooked basmati rice and chopped cilantro and mix it in.

6Pour the cheesy cashew sauce over the top of the black beans, corn and rice and mix it in. Now your filling is ready!

7Preheat the oven to 400°F (200°C) and place your cored peppers into a 9x13 baking dish and drizzle them with olive oil.

8Stuff the peppers with the filling and place them into the oven to bake, uncovered, for 35 minutes until browned on top.

9Serve with chopped avocado and cilantro.

10Leftovers keep very well in the fridge for 3-4 days.

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