Vegan Stuffed Peppers Recipe
Recipe information
Make Vegan Stuffed Peppers in just 1h 5m. Twin bell peppers stuffed with wild rice & black bean corn relish, served over roasted red pepper marinara with garlic toast.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
General Ingredients
Stuffed Peppers
Roasted Red Pepper Marinara
Garlic Toast
Preparation
1. Preheat oven
Preheat your oven to 375°F (190°C) to prepare for roasting and baking steps.
2. Prepare bell peppers
Slice the tops off of the bell peppers and remove the seeds and membranes inside. Rinse the peppers under cold water and set aside.
Wild Rice and Black Bean Corn Relish
3. Cook wild rice
In a medium pot, bring 2 cups of water to a boil. Add 1 cup wild rice and a pinch of salt. Reduce heat, cover, and simmer for 40-45 minutes until the rice is tender. Drain off excess water if any and set aside.
4. Prepare relish
In a large bowl, combine the cooked wild rice, 1 cup cooked black beans, 1 cup corn kernels (fresh, frozen, or canned), 1/4 cup diced red onion, 1 tablespoon olive oil, 1 teaspoon cumin, and salt and pepper to taste. Mix well to combine.
5. Stuff the peppers
Spoon the wild rice and black bean corn relish into the hollowed bell peppers, filling them completely and packing lightly.
Roasted Red Pepper Marinara
6. Make marinara
In a blender, combine 1 cup roasted red peppers (jarred or freshly roasted), 1 1/2 cups canned crushed tomatoes, 2 tablespoons olive oil, 2 minced garlic cloves, 1/2 teaspoon dried oregano, salt, and pepper to taste. Blend until smooth.
7. Simmer sauce
Pour the blended marinara into a saucepan and simmer over medium heat for 10-15 minutes to let the flavors meld. Stir occasionally.
Baking and Finishing
8. Bake stuffed peppers
Place the stuffed bell peppers in a lightly oiled baking dish. Pour a small amount of the roasted red pepper marinara sauce in the bottom of the dish. Cover with foil and bake for 30-35 minutes, or until the peppers are tender.
Local Coupons
No local coupons found for this recipe's ingredients.