Burrito Bowl Stuffed Peppers

In the video I used plain white but every other time that I’ve made these stuffed bell peppers, I’ve used this quinoa and brown rice mixture (see photo). It’s quite a bit more expensive than using simple rice that you cook yourself BUT this makes the whole recipe SO easy since the quinoa/ rice mixture is cooked in the microwave in just 90 seconds.

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4 Servings

Calories: 464 kcal per serving

Ingredients

1 can - black beans
1 ½ cups - uncooked brown or white rice
1 cup - sweet corn
4 - bell peppers
vegan cheese of choice
¼ cup - cilantro

Instructions

Pre-heat the oven to 350 degrees F. lightly grease a baking dish (I actually used 2 medium dishes)
While the oven pre-heats, cook your rice according to instructions.
Once the rice is done, stir in the black beans and corn. Salt and pepper to taste. Set aside.
Cut your peppers in half. I cut them in half by cutting down the middle of the pepper (horizontally) HOWEVER, its a bit easier to get all of the seeds out if you cut the peppers down the top (through the stem). Once cut, fully remove and discard all of the seeds and white bits.
Stuff each pepper evenly with the rice mixture so that it is overflowing. Place in your baking dish(es).
If using, top with a bit of cheese and then bake in the oven for 10 minutes. We're only baking these long enough to melt the cheese and to heat the peppers all the way through.
Let cool slightly, top with your cilantro, sour cream, and salsa and ENJOY!!

Nutrition