Vegan Stuffed Peppers

Jillian Glenn
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
6
Prep Time
00:10
Cook Time
00:30
Vegan Stuffed Peppers
5 (1)
148
Ingredients
6
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

Sous Vide Mode: Off
Steam: 20%
Temp: 400°F
Heat: Top, Bottom

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.
Prep 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.
Mix Filling

4. Fill Peppers

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

5. Cook

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: Top, Bottom
00:30 Timer

6. Serve

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