Description
You won’t miss the cheese or meat in these hearty vegan stuffed peppers! A medley of colorful bell peppers are stuffed with a savory bean filling that’s seasoned with aromatic spices like oregano, cumin, and smoked paprika. Enjoy these peppers as a filling main or side dish!
Ingredients
Scale
- 1–2 tablespoons olive oil
- 1/2 onion, finely chopped
- 3 garlic cloves, minced
- 1/2 small jalapeño, finely chopped (optional)
- 2 teaspoons cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 1 tablespoon cornstarch + 3/4 cup cold water
- 1 can (15.5 ounces) small white beans, drained and rinsed
- 1 tablespoon fresh minced cilantro
- 1/2 teaspoon salt
- 2 large sweet peppers
Optional Garnishes:
- Cubed or sliced avocado
- Minced cilantro
- Sliced green onions
- Sliced or minced jalapeño
- Minced sweet peppers with contrasting colors
- Avocado cilantro dressing
- Vegan ranch dressing
Instructions
- Preheat oven to 375ºF.
- Prepare the filling. In a medium saucepan, sauté onion, garlic, and jalapeño in olive oil. Add cumin, oregano, smoked paprika, and tomato paste.
- In a separate bowl, make a slurry with the cold water and cornstarch, and add to the filling and stir.
- Add white beans, cilantro, and salt. Bring to a boil, let simmer for 1 minute.
- Prep the peppers. Wash the peppers and cut them either lengthwise or crosswise according to your preference. Cut out the core and deseed the peppers.
- Assemble. Grease a baking dish and arrange the peppers in the dish. Fill each half pepper with 1/4 of the filling.
- Bake. Bake for 30-45 minutes. Garnish with your favorite toppings and serve.
Notes
To store: Let cool before storing airtight in the fridge for 3-4 days.
To freeze: Store in freezer for up to 3 months.
To reheat: Bake the stuffed peppers at 350ºF until warm. If you frozen the peppers, thaw overnight in the fridge before reheating.