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!
