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Vegan Stuffed Bell Peppers with Rice & Black Beans
Stuffed peppers are a simple way to turn a few pantry staples into a full dinner. This vegan version is filled with rice, black beans, corn and diced vegetables, seasoned with cumin and smoked paprika. The filling needs a lot of dicing, which is where the Götze FreshCut Food Dicer saves time and keeps the pieces even.
Serves 4 | Prep: 25 min | Cook: 40 min | Total: about 1 hr 5 min | Calories: about 350 kcal per serving (estimate)
Ingredients
- 4 large bell peppers, halved lengthwise and seeded
- 1½ cups cooked rice or quinoa
- 1 can (400 g / 15 oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen is fine)
- 1 small zucchini, diced
- 1 small onion, diced
- 2 ripe tomatoes, diced
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 cup (240 ml) tomato sauce
- Salt and pepper
- Fresh cilantro, to serve
Instructions
- Heat the oven to 190°C (375°F).
- Dice the onion, zucchini and tomatoes with the Götze FreshCut Food Dicer.
- Heat the olive oil in a large pan. Cook the onion and zucchini for 5–6 minutes. Add the garlic, cumin and paprika for 1 minute.
- Remove from the heat and stir in the rice, beans, corn, tomatoes and ½ cup of the tomato sauce. Season well.
- Spread the remaining sauce in a baking dish. Place the pepper halves cut-side up and fill them generously.
- Cover with foil and bake for 25 minutes. Uncover and bake for 15 minutes more, until the peppers are tender. Top with cilantro and serve.
Pro tip: For softer peppers, microwave the halves for 2 minutes before filling. The filling can be made a day ahead, so on the day you only need to stuff and bake.
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