Cheesy Vegan Bean-Rice Stuffed Peppers
Tender bell peppers stuffed with a savory mix of black beans, corn and fluffy basmati rice, all tossed in a creamy cashew cheese sauce. Baked until golden and topped with fresh avocado.
Instructions
Step 1: Blend the cashew sauce
Preheat the oven to 400°F (200°C). Add the raw cashews, vegetable stock, 1 clove of the crushed garlic, nutritional yeast, ¼ tsp of the salt, onion powder, garlic powder, ¼ tsp of the ground cumin and the sliced jalapeños to a blender. Blend until perfectly smooth and set aside.
Step 2: Prep the peppers
Slice the tops off the red and yellow bell peppers and core them. Save the cored peppers for baking and finely chop the tops to use in the filling.
Step 3: Start the filling aromatics
Warm 1 tbsp of the olive oil in a large skillet over medium heat. Add the chopped onion and the remaining 3 cloves of crushed garlic; cook until the onion softens, about 4–5 minutes.
Step 4: Season and add chopped tops
Stir in the cayenne and the remaining ½ tsp of ground cumin, then add the chopped bell pepper tops. Cook 3–4 minutes more, until the peppers are crisp-tender.
Step 5: Add beans and corn
Mix in the drained black beans and corn and cook for 2 minutes to heat through.
Step 6: Fold in rice and herbs
Add the cooked basmati rice and 4 tbsp of the chopped cilantro. Toss to combine, then season with the remaining ½ tsp of salt and the black pepper.
Step 7: Make it cheesy
Pour the cashew sauce over the skillet mixture and stir until everything is evenly coated.
Step 8: Prepare the baking dish
Arrange the cored peppers upright in a 9×13in (23×33cm) baking dish and drizzle the outsides with the remaining 1 tbsp of olive oil.
Step 9: Stuff and bake
Spoon the filling into the peppers, mounding slightly. Bake, uncovered, for 35 minutes, until the tops are golden and the peppers are tender.
Step 10: Finish and serve
Top with chopped avocado and the remaining 2 tbsp of cilantro. Taste and adjust salt and pepper if needed, then serve hot.
Ingredients
- 1 cup of raw cashews
- ¾ cup of vegetable stock
- 4 cloves of garlic (crushed)
- 2 tbsp of nutritional yeast
- ¾ tsp of salt
- ¼ tsp of onion powder
- ¼ tsp of garlic powder
- ¾ tsp of ground cumin
- 1 tbsp of sliced jalapeños
- 3 medium red bell peppers (topped and cored)
- 3 medium yellow bell peppers (topped and cored)
- 2 tbsp of olive oil
- 1 medium onion (chopped)
- ¼ tsp of cayenne pepper
- 425g of black beans (drained)
- 425g of corn (drained)
- 3 cups of cooked basmati rice
- 6 tbsp of cilantro (chopped)
- ½ tsp of black pepper
- 1 medium avocado
Nutritional Info
per serving
- Calories:
- 420kcal
- Protein:
- 13g
- Carbs:
- 55g
- Fat:
- 16.5g