Bell Pepper and Rice Vegan Recipe for Easy Healthy Meals

Welcome to a vibrant and wholesome culinary journey with our Bell Pepper and Rice Vegan Recipe. This dish is a celebration of colorful bell peppers stuffed with a flavorful medley of rice, herbs, and savory spices.

Perfect for those who cherish plant-based meals, this recipe is not only nutritious but also incredibly satisfying. Whether you’re a seasoned vegan or simply exploring meatless options, this recipe is designed to delight your taste buds while keeping things light and healthy.

With its ease of preparation and versatility, it makes an excellent weeknight dinner or a hearty meal prep option. Plus, it’s a fantastic way to incorporate more vegetables and whole grains into your diet without compromising on flavor or texture.

The combination of bell peppers and rice creates a comforting, filling dish that’s both colorful and nutritious. It’s a fantastic way to enjoy a balanced vegan meal that’s rich in fiber, vitamins, and minerals.

Ready to dive into this delicious recipe? Let’s get cooking!

Why You’ll Love This Recipe

This bell pepper and rice vegan recipe is a perfect blend of taste, texture, and nutrition. Here’s why it will quickly become a favorite in your kitchen:

• Simple and Quick: Ready in under an hour, it’s perfect for busy weeknights.
• Nutritious: Packed with fiber-rich rice, vitamin C from the bell peppers, and plant-based protein.
• Customizable: Easily adapt it with your favorite veggies, spices, or grains.
• Vibrant and Colorful: The bright bell peppers make the dish visually appealing and appetizing.
• Family-Friendly: Mild spices and familiar ingredients make it a hit with kids and adults alike.
• Meal Prep Friendly: Great for leftovers and can be refrigerated or frozen for later.

Ingredients

• 4 large bell peppers (any color, tops cut off and seeds removed)
• 1 cup long-grain brown rice (uncooked)
• 2 cups vegetable broth or water
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup canned black beans, rinsed and drained
• 1 cup diced tomatoes (fresh or canned)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (optional for extra heat)
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• Salt and black pepper to taste
• Juice of 1 lime

Equipment

• Large saucepan or pot with lid
• Large skillet or frying pan
• Baking dish or casserole pan
• Cutting board and sharp knife
• Mixing bowl
• Spoon or spatula for stirring
• Measuring cups and spoons

Instructions

1. Cook the rice: Rinse the brown rice under cold water. In a saucepan, combine the rice and vegetable broth. Bring to a boil, then reduce to a simmer and cover. Cook for about 40-45 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
2. Prepare the bell peppers: While the rice cooks, preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside and inside of each pepper with 1 tablespoon of olive oil. Place them upright in a baking dish.
3. Sauté the vegetables: Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Make the filling: To the skillet, add the cooked rice, black beans, diced tomatoes, cumin, smoked paprika, chili powder (if using), salt, and pepper. Stir well to combine and cook for 3-4 minutes to allow the flavors to meld together. Remove from heat and stir in fresh cilantro and lime juice.
5. Stuff the peppers: Spoon the rice mixture into each bell pepper, packing it gently but not overly tight. Fill each pepper to the top.
6. Bake: Cover the baking dish loosely with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly browned on top.
7. Serve: Let the stuffed peppers cool for a few minutes before serving. Garnish with extra cilantro or a squeeze of lime if desired.

Tips & Variations

“For an extra burst of flavor, add a handful of toasted pine nuts or pumpkin seeds to the filling before stuffing the peppers.”

• Use quinoa or couscous: Substitute rice with quinoa or couscous for a different texture and protein boost.
• Add veggies: Incorporate chopped zucchini, corn, or mushrooms into the filling for more variety.
• Make it spicy: Add diced jalapeños or a pinch of cayenne pepper to the filling for a spicy kick.
• Vegan cheese topping: Sprinkle some vegan cheese on top before baking if you want a melty, cheesy finish.
• Meal prep: These stuffed peppers freeze well. Prepare in advance and reheat for a quick meal.

Nutrition Facts

Serving Suggestions

This bell pepper and rice vegan dish pairs wonderfully with a fresh side salad, such as a crisp mixed greens salad with lemon vinaigrette. For a heartier meal, serve with warm, crusty bread or garlic roasted potatoes.

To keep it light, consider a simple cucumber and tomato salad sprinkled with fresh herbs.

If you want to complement the flavors with another vegan delight, check out our Julie Marie Eats Recipes for more plant-based inspiration.

Conclusion

This Bell Pepper and Rice Vegan Recipe is a fantastic way to enjoy a nutritious, flavorful, and visually stunning meal without any animal products. Filled with wholesome ingredients and bursting with vibrant colors, it’s a dish that nourishes both body and soul.

The recipe is simple enough for beginners but flavorful enough to satisfy seasoned cooks looking for a fresh vegan option. Whether you’re cooking for yourself, family, or friends, these stuffed peppers will impress and satisfy.

Don’t forget to explore other delicious recipes on our site to expand your culinary repertoire. For instance, try the comforting Kosher Sushi Salad Recipe or the fun and creative Magic Dough Recipe for your next kitchen adventure.

Happy cooking and enjoy your vibrant vegan meal!

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