Vegan Stuffed Peppers Recipe

Preheat oven

Preheat your oven to 375°F (190°C) to prepare for roasting and baking steps.

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.

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.

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.

Stuff the peppers

Spoon the wild rice and black bean corn relish into the hollowed bell peppers, filling them completely and packing lightly.

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.

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.

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.

Make garlic toast

While the peppers bake, slice a baguette or bread of choice, brush with olive oil, and rub with fresh garlic. Toast in the oven or on a skillet until golden and crispy.

Plate the dish

Spoon a generous amount of roasted red pepper marinara onto each plate. Place a baked stuffed pepper on top, and serve with garlic toast on the side. Garnish with fresh herbs if desired.