Easy Vegan Stuffed Peppers

Classic stuffed peppers get a delicious plant-based makeover in this seriously Easy Vegan Stuffed Peppers recipe! Roasted bell peppers are stuffed with a veggie-forward rice filling made of peppers, onions, cauliflower rice, & walnuts, & finished with a drizzle of creamy cilantro lime cashew crema, keeping them totally vegan & dairy-free.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil for easy clean up and set aside.

Step 2

Cook the veggies: Add the olive oil to a large skillet (with lid) over medium heat. Once hot, add in the onion & diced bell pepper. Season with 1/2 teaspoon kosher salt. Stir to combine. Cook, stirring occasionally, until softened, 4-5 minutes.

Step 3

Toast the aromatics: Add the garlic, spices (chili powder, ground cumin, paprika) & tomato paste to the skillet. Stir to combine, toasting the spices for 1-2 minutes, or until fragrant.

Step 4

Assemble the vegan stuffed peppers filling: Add the walnuts, riced cauliflower, & rice to the skillet, stirring to combine with the onion mixture. Let toast for about 1 minute before adding in the vegetable broth. Increase heat to high and bring the mixture to a boil. Once boiling, add in the black beans. Cover the skillet and simmer over low heat for 15 minutes. Remove from the heat & let stand, covered, for 5 additional minutes before fluffing the mixture with a fork.

Step 5

Meanwhile, as the filling simmers…

Step 6

Roast the peppers: Arrange the halved peppers on the prepared baking sheet. Lightly mist with nonstick cooking spray, then season with a sprinkling of kosher salt & ground black pepper. Roast for 10-15 minutes (see Recipe Notes, below).

Step 7

Prep the cilantro lime cashew crema: Add all listed ingredients to a high-speed blender, seasoning with 1 teaspoon each kosher salt & ground black pepper. Blend until smooth and creamy, scraping down the sides as needed. Set aside, or store in an airtight container in the refrigerator for up to 1 week.

Step 8

Serve: Carefully & generously spoon the stuffed peppers filling into the roasted peppers. Drizzle the cilantro lime cashew crema over top, & finish with any other toppings as desired (diced avocado or guacamole, thinly sliced jalapeno, cherry tomatoes, etc.). Enjoy!

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