So I'm really excited to share this super easy and super delicious recipe with you guys! My mom loves stuffed peppers. While she's not a vegetarian or vegan, she is trying to eat a more plant based diet. So for her birthday I wanted to surprised her with vegan stuffed peppers! There's a bunch of different recipes online but I just kinda did my own thing. That's one of my favorite parts about stuffed peppers is that you can literally stuff them with whatever your little heart desires.
When I was preparing them, it didn't even occur to me to take pictures. But l'll be detailed in my direction, and I have a photo of the end result I'll post!
So here's what you will need:
1) Peppers. Any color any size any variety. It's up to you. Personally, I prefer green peppers. I used 4 green peppers that were about as big as a Dixie cup each.
2) 1 can of black beans (I like Nature's Promise)
3) 1 can of Nature's Promise Crushed Tomatoes with Basil. You can substitute any kind of sauce you want here.
4) 1 bag of Minute Rice Multi Grain Medley. I prefer this over regular rice/quinoa because there's three different types of rice and quinoa in this mix so there's different textures.
5) Daiya Mozzarella Cheese Shreds. I had a whole bag, and used maybe almost half of it.
6) Salt, pepper, oregano, and thyme to taste
7) Olive oil as needed
To start, boil your water for your rice medley. I always add a dash of salt and a little olive oil to my water. Add your rice once it comes to a rapid boil. While that's cooking, wash and dry your peppers. You can cut your peppers however you like. My peppers were small enough to just cut the top, seed them, and cut the ribs out. You can also cut them in half so they're like little pepper boats. Whatever works for you.
In an ungreased casserole dish, pour sauce to cover bottom of the dish and then some. Sprinkle some oregano and thyme in the sauce, stir the seasonings in the sauce. Use a touch of olive oil to moisten the outside of your peppers, then place them in the dish, hole side up. Open your black beans, pour in a strainer, drain and rinse them. Once your rice is done, combine black beans and rice, and add salt and pepper to taste. Stir in a handful of cheese. I don't measure, I just add what I think is enough for my liking. You'll add more later. Fill peppers a little more than 3/4 of the way with mixture. Top with a few more sprinkles of oregano and thyme. Bake at 350 for 30 minutes. After 30 minutes, remove peppers from oven and sprinkle cheese on peppers and around in sauce. Put back in over for another 20-25 minutes. Peppers will be softer, but still have a little crunch to them, which is how I prefer them. Cook an additional 10-15 minutes for softer peppers.
Here's the end result:
These were so simple, and so delicious. My mom loved them! I tried them as well, and thought they were so good. It doesn't matter whether you eat meat or don't, these peppers will be a crowd pleaser. The beans and the rice are so filling they create a really hearty meal. This is a great dish for a Sunday night to have left overs for half the week for dinner. If you try them, please let me know your thoughts!
Happy Cooking and Happy Eating!