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Vegan Stuffed Peppers

Name: Vegan Stuffed Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 6 of bell peppers; 2 cups of cooked rice; 1 (15-ounce) can of black beans, drained; 1 cup of frozen or canned corn (thawed if frozen; drained if canned); 1 cup of diced onion; 0.5 cup of vegetable broth; 1 tsp of ground cumin; 1 tsp of chili powder; 1 tsp of garlic powder; 1 tsp of dried oregano; 0.5 tsp of salt; 0 of Toppings of your choice

Jillian Glenn

October 8, 2021

This vegan spin on a Tex-Mex classic is hearty and filling. The black bean and rice filling is flavorful, while the peppers are perfectly cooked, thanks to the Anova Precision Oven. This healthy meal is easy and delicious! It will be a regular for your family.

Serves

Prep Time

00:10

Cook Time

00:30

5 (1)

1601

Ingredients

bell peppers

2 cups

cooked rice

1 (15-ounce) can

black beans, drained

1 cup

frozen or canned corn (thawed if frozen; drained if canned)

1 cup

diced onion

½ cup

vegetable broth

1 tsp

ground cumin

1 tsp

chili powder

1 tsp

garlic powder

1 tsp

dried oregano

½ tsp

salt

Toppings of your choice

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: Off

Steam: 20%

Temp: 400°F

Heat: Bottom, Top

2. Prep Peppers

Slice the tops off of the peppers. Remove the seeds. Place in a baking dish that just holds all of the peppers.

3. Mix Filling

Combine the rice, beans, corn, onion, broth, cumin, chili powder, garlic powder, oregano, and salt in a large bowl. Mix well.

4. Fill Peppers

Fill the peppers with the bean and rice mixture, packing in the filling as needed.

5. Cook

Rack

Transfer to the oven and cook until the peppers are tender and the filling is hot, about 30 minutes.

Sous Vide Mode: Off

Steam: 20%

Temp: 400°F

Heat: Bottom, Top

00:30 Timer

6. Serve

Top with avocado, salsa, or any of your other favorite Tex-Mex toppings. Serve immediately. Enjoy!