These vegan stuffed peppers are are stuffed with black beans, corn, rice and a cheesy cashew sauce. The best way to eat bell peppers!
We have been eating vegan stuffed peppers for days now and I couldn’t be happier about it!
This recipe makes 6 delicious stuffed peppers and they are hugely filling so just one of them is a meal in itself, so since there are only 2 of us in this house, this represents a few dinners. And that’s just awesome because these keep extremely well in the fridge.
They are seriously delicious, look wonderful and would be very at home at a dinner party but they’re also easy enough to have for a regular weeknight meal too. So they’re pretty much the best thing ever. Basically.
And if you like stuffed peppers then you’ll probably also love our vegan stuffed shells so check those out too!
How To Make Vegan Stuffed Peppers
Start with making the cheesy cashew sauce! It’s a simple mix of raw cashews, vegetable stock, crushed garlic, nutritional yeast, salt, onion powder, garlic powder, cumin and sliced jalapeños added to the blender and blended until smooth. Set aside.
TOP TIP: You don’t need to soak your cashews for this if you have a powerful blender like a Vitamix. If you have a blender that you think might struggle with this though, then add your cashews to a bowl and pour boiling water from the kettle over the top and let them soak for 15 minutes. This will soften them and make them easy to blend.
Next up is your black beans and corn. But just before you start making this, get your peppers ready by chopping off the tops of the peppers and coring the peppers. Set aside the cored peppers but chop up the tops of the peppers instead of throwing them out, so that you can use them with the black beans, corn and rice.
TOP TIP: We used red and yellow peppers in this recipe but you can really use any color pepper. Red, yellow and orange peppers are usually sweeter than green peppers, which are less sweet. So just go with your preference or use a mix of colors for a really colorful meal.
Black Beans And Corn:
Start off by adding chopped onion, crushed garlic, cayenne pepper and cumin along with some olive oil to a frying pan and sauté the onions until softened.
Then add in your black beans and corn and the chopped pepper tops that you have from coring your peppers and sauté until the peppers are soft but firm.
Add cooked basmati rice and chopped cilantro and mix in.
Then pour over the cheesy cashew sauce and mix that in. Now your filling is ready!
Preheat the oven to 400°F and place your cored peppers into a 9×13 baking dish and drizzle them with olive oil. Then stuff the peppers with your filling.
Place them into the oven to bake, uncovered, for 35 minutes. They will get deliciously browned on top.
How To Serve Vegan Stuffed Peppers
Serve them with some chopped avocado and chopped cilantro for a deliciously gourmet meal!
Storing and Freezing
Keep leftovers in the fridge. We just left the leftover peppers in the baking dish that they baked in, covered it with foil and put it in the fridge. They stay good for 3-4 days in the fridge. Reheat as needed. You can either reheat in the oven until heated through, or the microwave.
You can also freeze them. Let them cool completely before freezing and then freeze individually or together. Let them thaw overnight in the fridge and then reheat in the oven or microwave until heated through.
More Vegan Dinner Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Stuffed Peppers
For the Cheesy Cashew Sauce:
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
- ¼ tsp Cayenne Pepper
- ½ 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*
- ¼ cup Cilantro Chopped
- Sea Salt and Black Pepper To Taste
- 1 Avocado Peeled and Chopped
- Fresh Cilantro Chopped
- Add 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.
- Prepare 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.
- Add the olive oil, onion, crushed garlic, cayenne pepper and cumin to a frying pan and sauté until the onions are softened.
- Add 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.
- Add the cooked basmati rice and chopped cilantro and mix it in.
- Pour the cheesy cashew sauce over the top of the black beans, corn and rice and mix it in. Now your filling is ready!
- Preheat the oven to 400°F (200°C) and place your cored peppers into a 9×13 baking dish and drizzle them with olive oil.
- Stuff the peppers with the filling and place them into the oven to bake, uncovered, for 35 minutes until browned on top.
- Serve with chopped avocado and cilantro.
- Leftovers keep very well in the fridge for 3-4 days.
- You don’t need to soak the cashews first unless you know your blender will have a hard time with it. If you think your blender will struggle then add the cashews to a bowl and pour over hot water from the kettle and let them soak for 15 minutes. This will soften them enough to make blending easy.
- You can use different color peppers as you please. Bell peppers are also called sweet peppers and capsicums.
- This recipe uses 3 cups of cooked basmati rice. This is approximately 1 cup of dried uncooked rice and when cooked it will make around 3 cups.
- Store leftovers in the fridge for 3-4 days. They are also freezer friendly.