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.