Dairy-Free Classic Stuffed Bell Peppers
Transform your weeknight dinners with these vibrant and hearty Dairy-Free Classic Stuffed Bell Peppers! Perfect for those seeking a wholesome, plant-based meal, this recipe features tender bell peppers brimming with a flavorful filling of brown rice, black beans, diced zucchini, and aromatic spices like cumin and chili powder. Juicy canned tomatoes and fresh cilantro bring a bright and zesty twist, while a simple sauté enhances the vegetables' natural sweetness. Completely dairy-free and full of nutrients, this dish is easy to prepare in under an hour, making it perfect for busy families or meal prep enthusiasts. Serve these colorful peppers on their own or with your favorite side salad for a satisfying vegan meal everyone will love.
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Recipe Information
Ingredients
- 4 large bell peppers
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 minced garlic cloves
- 1 medium, diced zucchini
- 1.5 cups cooked brown rice
- 1 15-ounce can canned diced tomatoes
- 1 15-ounce can, drained and rinsed black beans
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup, chopped fresh cilantro
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes.
Place the bell peppers in a baking dish, cut-side up.
Heat olive oil in a large skillet over medium heat.
Add the chopped onion and garlic, sautéing for about 3-4 minutes until the onion becomes translucent.
Stir in the diced zucchini and cook for another 3-4 minutes until slightly softened.
Add the cooked brown rice, diced tomatoes with their juices, black beans, cumin, chili powder, salt, and black pepper. Stir well to combine.
Let the mixture simmer for 5 minutes, then stir in the chopped cilantro.
Spoon the rice mixture evenly into each bell pepper.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, allowing the edges to brown slightly.
Remove from the oven and let cool for a couple of minutes before serving.
Nutrition Facts
Calories |
1455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5769 mg | 251% | |
| Total Carbohydrate | 218.8 g | 80% | |
| Dietary Fiber | 51.5 g | 184% | |
| Total Sugars | 58.7 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3258 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
