Vegan Red Beans and Rice Stuffed Peppers

Vegan Red Beans and Rice Stuffed Peppers cover

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Vegan Red Beans and Rice Stuffed Peppers

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Ingredients

Warning0 allergens identified

Vegan Red Beans and Rice Stuffed Peppers

4 bell peppers

2 scallions

1 stalk celery

2 cloves garlic

1 tbsp extra-virgin olive oil

¾ tsp salt

¼ tsp black pepper

1 ½ teaspoons paprika

½ tsp ground cumin

1 tsp dried oregano

1 tsp dried thyme

½ tsp onion powder

⅛ tsp cayenne pepper(more or less to taste)

1 ½ cups cooked rice

1 can red kidney beans(14 oz. per can, drained and rinsed)

nonstick cooking spray

fresh parsley(optional, for serving)

Instructions

Preheat the oven to 375°F.

Slice the tops from the bell peppers, remove the stems, and set aside. Remove the internal seeds and membranes. Arrange the peppers open side up in a glass casserole dish.

Finely chop the pepper tops, celery, and scallions. Mince the garlic.

Set a large skillet over medium-high heat and add the olive oil. Allow the oil to heat, then add the celery and peppers to the pan. Saute until softened and beginning to brown, 4-5 minutes. Add the scallions, garlic, salt, black pepper, paprika, cumin, oregano, thyme, onion powder, and cayenne pepper, and cook for 30 seconds longer, until fragrant. Adjust seasoning quantities according to personal preference.

Stir the rice and beans into the skillet to coat with the spices, and saute for 1-2 minutes. Remove the skillet from the heat.

Divide the bean and rice mixture evenly between each bell pepper, firmly packing it into the cavities.

Carefully pour enough water into the casserole dish to rise 1/2 inch up the sides of the peppers.

Spray a sheet of aluminum foil with nonstick cooking spray. Lay the foil sprayed side down over the peppers and secure around the edges of the casserole dish.

Bake the stuffed peppers on middle rack of oven until they can be easily pierced with a fork, 30-45 minutes.

Remove the foil and continue baking until the top edges of the peppers are slightly brown, 10-15 minutes.

Check to see that stuffed peppers are done. Remove from oven or add time as needed.

Allow the peppers to rest for 5-10 minutes. Top with parsley if you like, then serve and enjoy.

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Nutrition

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Tips & Tricks (5)

Prep Peppers Strategically 🫑
Cut peppers in half lengthwise and remove seeds, then blanch in boiling water for 3-4 minutes to soften slightly while maintaining structure—this ensures even cooking and prevents them from collapsing.
Build Flavor Layers with Aromatics 🧄
Sauté your diced onion, celery, and garlic in olive oil for 2-3 minutes before adding beans and rice to create a deeply flavorful base that infuses the entire filling with Creole depth.
Toast Spices First 🌶️
Bloom your dried oregano, thyme, cumin, and paprika in the hot oil for 30 seconds before adding wet ingredients to intensify their flavors and eliminate any raw, dusty taste.
Drain Beans Thoroughly 💧
Rinse canned kidney beans under cold water and drain well to remove excess sodium and starch, preventing a watery, gummy filling that can make the peppers soggy.
Garnish Just Before Serving 🌿
Reserve fresh parsley and sliced scallions to sprinkle on top immediately after baking rather than mixing into the filling—this preserves their bright color and fresh flavor as a finishing touch.