Vegan Mexican Stuffed Peppers Recipe

This post contains affiliate links. If you buy through these links, I may earn a small commission at no extra cost to you.

One evening, Lauren and Cassidy were reminiscing about their trip to Mexico, where they had enjoyed vibrant flavors and hearty meals. Inspired, they decided to recreate a dish that captured the essence of those memories. They settled on making stuffed peppers filled with a medley of rice, beans, and spices. As the peppers roasted, their kitchen filled with an aroma that transported them back to the bustling markets and warm sunsets of their vacation.

This recipe quickly became a favorite in their household. Lauren loves topping her stuffed peppers with a generous drizzle of vegan queso, while Cassidy prefers a dollop of vegan sour cream and a sprinkle of fresh cilantro. It's a dish that brings comfort and a touch of adventure to their dinner table.

Ingredients

2 large bell peppers (red, yellow, or green)
1 cup cooked brown rice
1½ cups cooked black beans (or one 15 oz can, drained)
1 can (15 oz) fire-roasted tomatoes with juice
¾ cup diced onions
2–3 cloves garlic, minced
1½ tablespoons chili powder
½ teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
1 tablespoon lime juice
½ teaspoon salt
½ cup fresh cilantro, chopped

Optional Vegan Queso Cheese:

¾ cup water
¼ cup raw cashews or white beans
1 tablespoon white vinegar
1 tablespoon nutritional yeast flakes
1 tablespoon cornstarch or other thickener such as arrowroot
½ teaspoon salt

Instructions

Prepare the bell peppers

Wash the peppers thoroughly.
Slice them in half lengthwise and remove the seeds and membranes.
Place the halved peppers cut-side up in a baking dish.

Roast the peppers

Preheat the oven to 400°F (200°C).
Add about ¼ cup of water to the baking dish to prevent sticking.
Roast the peppers for approximately 20 minutes, until they begin to brown slightly around the edges.
Remove from the oven and set aside.

Prepare the stuffing

If you don't have cooked brown rice on hand, prepare it according to package instructions.
In a large skillet, sauté the diced onions and minced garlic in approximately 3 tablespoons of vegetable broth or water over medium heat.
As the onions begin to brown, add more broth as needed to prevent sticking.

Combine the filling ingredients

Add the cooked brown rice, drained black beans, fire-roasted tomatoes with their juice, chili powder, cumin, garlic powder, onion powder, smoked paprika, lime juice, and salt to the skillet.
Stir well to combine.
Add the chopped fresh cilantro and mix thoroughly.
Remove from heat.

Stuff the peppers

Once the roasted peppers are cool enough to handle, use a paper towel to blot any excess moisture from their interiors.
Fill each pepper half with the prepared stuffing, mounding it slightly.

Prepare the optional vegan queso cheese

In a blender, combine the water, raw cashews or white beans, white vinegar, nutritional yeast flakes, cornstarch, and salt.
Blend until smooth.
Pour the mixture into a saucepan and cook over medium heat, stirring constantly until it thickens to a cheese-like consistency.

Serve the stuffed peppers

Drizzle the prepared vegan queso over the stuffed peppers.
Optionally, return the dish to the oven for a few minutes to warm everything through.
Serve hot, garnished with additional cilantro or your favorite toppings.

These Vegan Mexican Stuffed Peppers have become a beloved dish in our kitchen. They encapsulate the warmth and richness of Mexican cuisine while being entirely plant-based. The combination of hearty beans, flavorful spices, and the optional creamy queso creates a satisfying meal that never fails to impress.

Whether you're hosting a dinner party or simply craving a comforting meal, these stuffed peppers are a versatile choice. We hope they bring as much joy to your table as they do to ours.