Stuffed Bell Pepper Boats:The Budget Meal That Looks Expensive (But Isn’t!)
There are budget meals… and then there are budget meals that look like they belong on a restaurant menu. That’s exactly what you’re getting with these Stuffed Bell Pepper Boats!
The first time I made them, I expected something simple and filling. What I wasn’t expecting was how beautiful and vibrant they’d turn out. The colors of the peppers, the rich and savory filling, and the creamy avocado drizzle—chef’s kiss.
And the best part? Everything in this recipe is super affordable.
If you’re looking for a meal that:
Looks gourmet but costs pennies per serving
Is packed with plant-based protein
Can be meal-prepped for the week
Takes minimal effort to make
Then, y’all, this is the recipe for you.
Why You’ll Love This Recipe
Budget-Friendly: This meal is made with pantry staples and fresh vegetables, making it easy on the wallet.
Packed with Protein & Fiber: Thanks to the black beans, rice, and corn, these stuffed peppers will keep you full for hours.
Customizable: Switch up the ingredients based on what you have on hand—use quinoa instead of rice, swap black beans for lentils, or add extra veggies.
Meal-Prep Friendly: Make a batch and store them for easy meals throughout the week.
Showstopping Presentation: The colorful bell peppers and creamy drizzle make this dish look as good as it tastes!
Ingredients for the Ultimate Stuffed Bell Pepper Boats
Base Ingredients:
These ingredients are simple, inexpensive, and packed with nutrients:
- 5 large bell peppers (red, yellow, or green) – The edible “boats” that make this dish visually stunning.
- 1 cup cooked rice (brown or white) – Adds bulk, texture, and staying power.
- 1 can (15 oz) black beans, drained & rinsed – A powerhouse protein source that keeps this meal hearty.
- 1 cup corn kernels (fresh or frozen) – For a little sweetness and crunch.
- 1/2 cup diced tomatoes – Adds freshness and acidity to balance the dish.
- 1/2 cup chopped onion – For that savory depth of flavor.
- 1 tsp garlic powder – Because garlic makes everything better.
- 1 tsp smoked paprika – Adds a warm, smoky undertone that takes these peppers to the next level.
- 1/2 tsp cumin – A perfect complement to the beans and rice.
- Salt & pepper to taste – The essentials to enhance all the flavors.
- 1/2 cup vegan shredded cheese (optional) – Melts beautifully for an ooey-gooey finish.
- Plant -based meat (optional) – takes them to another level!
- Fresh cilantro & lime wedges for garnish – The final pop of color and brightness!
The Secret to a Viral-Worthy Drizzle: Avocado Crema
If you want to take these stuffed peppers from delicious to show stopping, you need this creamy avocado drizzle.
This sauce does two things:
It enhances the flavors with its smooth, zesty creaminess.
It makes the dish look like something from a fancy restaurant.
Ingredients for the Avocado Crema:
- 1 ripe avocado – For that rich, buttery texture.
- 1/4 cup dairy-free yogurt or coconut milk – Creates that ultra-smooth consistency.
- Juice of 1 lime – Brings the perfect amount of brightness and acidity.
- 1/2 tsp garlic powder – Because, again, garlic makes everything better.
- Salt to taste – Balances all the flavors.
- Water to thin as needed – Adjust for a perfect drizzle-worthy texture.
How to Make It:
- Blend everything until smooth and creamy.
- Add water 1 tablespoon at a time until it reaches drizzling consistency.
- Drizzle over the stuffed peppers for that final viral-worthy touch!
Step-by-Step Guide to Making Stuffed Bell Pepper Boats
- Preheat the Oven
- Set your oven to 375°F (190°C).
Prepare the Bell Peppers
- Slice each bell pepper in half lengthwise and remove the seeds.
- Place them in a baking dish, cut-side up.
Make the Filling- In a large bowl, mix cooked rice, black beans, plant-based meat(if using), corn, tomatoes, onions, and spices until fully combined.
- Taste and adjust seasonings if needed.
Stuff the Peppers- Spoon the mixture into each bell pepper boat, packing it down slightly.
- Top with vegan cheese (if using).
Bake- Cover with foil and bake for 20 minutes or until the peppers are tender.
- Remove the foil and bake for another 5 minutes if you want the tops slightly crispy.
Make the Avocado Crema (Optional, But Highly Recommended!)- Blend avocado, dairy-free yogurt, lime juice, garlic powder, and salt until smooth.
- Add water to thin if needed for drizzling consistency.
Garnish & Serve- Drizzle the avocado crema over the stuffed peppers.
- Top with fresh cilantro and lime wedges for extra color and flavor!
Final Thoughts: The Dish That Will Make You Look Like a Pro Chef
If you’re looking for a meal that’s easy, affordable, and looks like you spent hours making it, these Stuffed Bell Pepper Boats are it.
They’re great for weeknight dinners, meal prep, or impressing guests without breaking the bank. And if you drizzle that avocado crema on top? Game over.
So go ahead—make them, snap a picture, and get ready for the likes to roll in!
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Ingredients
- 5 large bell peppers red, yellow, or green
- 1 cup cooked rice brown or white
- 1 can 15 oz black beans, drained & rinsed
- 1 cup corn kernels fresh or frozen
- 1/2 cup diced tomatoes
- 1/2 cup chopped onion
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt & pepper to taste
- 1/2 cup vegan shredded cheese optional
- plant-based meat optional
- Fresh cilantro & lime wedges for garnish
Optional Avocado Crema (For the Viral Drizzle!):
- 1 ripe avocado
- 1/4 cup dairy-free yogurt or coconut milk
- Juice of 1 lime
- 1/2 tsp garlic powder
- Salt to taste
- Water to thin as needed
Instructions
Preheat the Oven
- Set your oven to 375°F (190°C).
Prepare the Bell Peppers
- Slice each bell pepper in half lengthwise and remove the seeds.
- Place them in a baking dish, cut-side up.
Make the Filling
- In a large bowl, mix cooked rice, black beans, corn, tomatoes, onions, plant-based meat(if using) and spices until fully combined.
- Taste and adjust seasonings if needed.
Stuff the Peppers
- Spoon the mixture into each bell pepper boat, packing it down slightly.
- Top with vegan cheese (if using).
Bake
- Cover with foil and bake for 20 minutes or until the peppers are tender.
- Remove the foil and bake for another 5 minutes if you want the tops slightly crispy.
Make the Avocado Crema (Optional, But Highly Recommended!)
- Blend avocado, dairy-free yogurt, lime juice, garlic powder, and salt until smooth.
- Add water to thin if needed for drizzling consistency.
Garnish & Serve
- Drizzle the avocado crema over the stuffed peppers.
- Top with fresh cilantro and lime wedges for extra color and flavor!
