Vegan Stuffed Peppers

Vegan Stuffed Peppers Recipe

By Loving It Vegan

🔪Prep Time: 30 mins

👩‍🍳Cook Time: 35 mins


1 cup (150g) Raw Cashews*

3/4 cup (180ml) Vegetable Stock

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

3 Red Bell Peppers (topped and cored)*

3 Yellow Bell Peppers (topped and cored)*

Olive Oil (for drizzling)

1 Tbsp Olive Oil

1 Onion (Chopped)

1 Tbsp Crushed Garlic

1/4 tsp Cayenne Pepper

1/2 tsp Cumin

1 15oz (425g) Can Black Beans (Drained)

1 14oz (425g) 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)

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 9×13 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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