Saturday, April 23, 2011

Southwestern Stuffed Peppers

These Southwestern Stuffed Peppers are one of our kids favorite vegan dishes. Before grocery shopping every week we ask our kids for meal ideas and this dish is always one of the first things they ask for. It's practically a staple in our home and it's super easy! Here's how you can make it. (Warning! This recipe makes eight peppers. There are after all seven of us to feed)

  • 8 Bell Peppers
  • 3 Cups Prepared Brown Rice
  • 2 Cans of Black Beans
  • 1 Bag of Frozen Corn
  • 1 Large Bottle of Taco Sauce or Salsa
  • 1 Packet of Organic Taco Seasoning
  • Chilli Powder
  • Cumin
  • 2 Cloves Chopped Garlic
  • 1 Cup Water
  • 1 Cup Nutritional Yeast
  • 2 Tbs Cornstarch
  • 1 Tbs Flour
  • 1 Tsp Lemon Juice
  • 1/2 Tsp Salt
  • Preheat oven to 375
  • Cut the tops off of the peppers and clean them out. 
  • In a bowl, combine the rice, black beans (rinsed), frozen corn, taco sauce or salsa, organic taco seasoning, garlic, chilli powder & cumin (to taste).
  • In a blender, combine water, Nutritional yeast, cornstarch, flour and salt. Blend until smooth. Pour into a sauce pan and stir over medium heat until sauce begins to bubble. Allow to bubble for 30 seconds.
  • Pour sauce into bowl with rice and other ingredients. Stir well.
  • Spoon filling into the peppers 
  • (Chanda occasionally puts the tops back on the peppers and fixes them in place with toothpicks. Growing up, her mom did the same thing when she made stuffed peppers. Honestly, I haven't noticed any improvement in flavor or texture but the kids think it is fun to take the lids off the peppers so whenever we have toothpicks we put the tops back on.)
  • Place the peppers in a 9"x11" pan.
  • Bake for 30-45 minutes or until the peppers are soft.
  • Serve with corn chips. (The kids also like sour cream which, of course makes the dish non-vegan unless you choose to use a vegan sour cream substitute which doesn't taste nearly as good.)


  1. Just a tip- a little more healthy than sour cream is plain yogurt! You get the active cultures, once of the fat, and it tastes almost the same :)
    This sounds delicious!

  2. Crap, I meant "NONE" of the fat.


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