Southwest Vegan Stuffed Peppers

Uncategorized / Wednesday, January 17th, 2018

Peppers are great. But southwest vegan stuffed peppers, that’s where it’s AT!


Stuffed peppers were a new found like in my adult life. I never liked them growing up. David? He just started liking them. I about have to have a separate one for him to snack on while cooking the others. LOL

Stuffed peppers are fun. You can stuff them with almost anything you like which is nice. Maybe we’ll do a blog called “Kitchen Sink Stuffed Peppers’. Look for that in the future. 😉

These first couple weeks of the new year have been slow. It’s like January is the Monday of the whole year type of thing.

Upon changing our diets to eating vegan, stuffed peppers came directly to mind. They are entirely to simple to over look! Anyone can like them, vegans and non vegans. So simple.

Also, with these bad boys, you really don’t need a side to go with. They are good on their own.

Grab these things:

  • Rice
  • Peppers
  • Corn
  • Beans
  • Green Chilis
  • Cumin/taco seasoning
  • Vegan Shredded Cheese
  • Any toppings (Vegan Cheese, salsa, guac, etc.)

Chop the tops and a little sliver of the bottom of each pepper so it can sit up right in the oven.

Once the rice is cooked, add in the drained corn, drained beans and the left over chopped peppers from the top and bottom. Also add in the cumin or taco seasoning. Cook around until warmed through.

Line the bottom of each pepper with some cheese. Spoon each pepper with the rice mixture to the top, heaping if you’d like. Top with cheese.

Pop in the oven for 20 minutes.

Remove from oven and serve hot with your favorite toppings!

Easy, Tasty, Vegan!





Vegan Southwest Stuffed Peppers

Have fun with the delicious Mexican style stuffed peppers.

Course Main Course
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6


  • 1 Cup Cooked Rice
  • 5 Peppers
  • 1 Can Drained Corn
  • 1 Can Drained/Rinsed Black Beans
  • 1 4.5oz Green Chiles
  • 2 TBSP Cumin or Taco Seasoning
  • 1/4 Cup Vegan Shredded Cheese
  • Olive Oil


  1. Pre heat oven to 375ºF.

    Cut off tops of peppers. Also, cut off bottoms enough to stand up straight.

  2. Chop up pieces of peppers just previously cut off. Place in oiled pan and cook for 2 minutes. 

  3. Combine rice, beans, corn, green chiles, cumin into pan with peppers. Mix well.

  4. Line peppers with a little cheese to cover bottom of peppers.

  5. Dish rice mixture into peppers fill completely. Top with cheese.

  6. Place in oven for 25 minutes. Remove serve hot with your favorite toppings.


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