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Vegan Stuffed Peppers Recipe with Rice

Are you looking for a healthy, vibrant, and satisfying dish that caters to both the eyes and the palate? Look no further than these Vegan Stuffed Peppers, filled to the brim with wholesome ingredients and bursting with flavour. This recipe, brought to you by MasalaHerb.com, will not only delight your taste buds but also offer a delightful way to incorporate more vegetables into your diet.

Ingredients

For the Stuffed Peppers:

• 4 large bell peppers (any colour of your choice)
• 1 cup uncooked rice (basmati or jasmine works well)
• 2 cups vegetable broth (or water)
• 1 can (400g) black beans, rinsed and drained
• 1 cup corn (fresh, frozen, or canned)
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon cumin powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh coriander (cilantro) for garnish
• Olive oil for sautéing

Optional Toppings:

• Avocado slices
• Vegan cheese shreds
• Lime wedges

Instructions

Step 1: Prepare the Rice

1. Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from being overly sticky.
2. In a medium saucepan, combine the rinsed rice and vegetable broth (or water). Bring to a boil, then cover and reduce to a simmer for about 15 minutes, or until the rice is fluffy and the liquid is absorbed. Remove from heat and set aside.

Step 2: Prepare the Peppers

1. Preheat your oven to 190°C (375°F).
2. Carefully slice the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly to ensure they stand upright.
3. Lightly grease a baking dish with olive oil, and place the peppers upright within the dish.

Step 3: Make the Filling

1. In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
2. Toss in the minced garlic, cumin, and paprika, stirring for an additional minute until fragrant.
3. Add the cooked rice, black beans, and corn to the skillet. Season with salt and pepper to taste, and mix well to combine all the ingredients. Remove the skillet from heat.

Step 4: Stuff the Peppers

1. Generously spoon the rice mixture into each bell pepper. Press down gently to ensure they are well packed.
2. Place the stuffed peppers in the preheated oven and bake for approximately 25-30 minutes, or until the peppers are tender.

Step 5: Serve

1. Once baked, remove the stuffed peppers from the oven and allow to cool for a few minutes.
2. Garnish with fresh coriander and any optional toppings such as avocado slices or vegan cheese.
3. Serve warm with lime wedges on the side for an extra zing.

Tips and Variations

• Add Spice: For those who enjoy a bit of heat, consider adding chopped jalapeños or a dash of cayenne pepper to the rice filling.
• Vegetable Variations: Feel free to include other vegetables such as diced zucchini, mushrooms, or spinach into the filling for added nutrition and flavour.
• Meal Prep: These stuffed peppers are perfect for meal prep! Prepare a batch at the beginning of the week for easy, healthy lunches or dinners.

Conclusion

These Vegan Stuffed Peppers are an excellent dish that proves healthy eating can be delicious and exciting. Packed with nutrients and flavour, they are sure to be a hit with vegans and non-vegans alike. Try this recipe from MasalaHerb.com and enjoy a vibrant meal that is as pleasing to the eye as it is to the palate. Bon appétit! 🍴