Soyrizo and Rice Stuffed Peppers
Elevate your dinner table with these bold and flavorful Soyrizo and Rice Stuffed Peppers, a vegan twist on a classic comfort food! Juicy red bell peppers are filled to the brim with a zesty mixture of smoky soyrizo, hearty rice, protein-packed black beans, and vibrant diced tomatoes, all seasoned with cumin, smoked paprika, and a touch of chili powder for a mildly spiced kick. Topped with melty vegan cheese and garnished with fresh cilantro, these stuffed peppers are as visually stunning as they are delicious. Perfect for a weeknight meal or meal prep, this high-protein, plant-based dish is easy to make and packed with nutrients, taking just 15 minutes of prep time before baking to perfection. Ideal for anyone seeking wholesome vegan dinner ideas with big, bold flavors!
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Recipe Information
Ingredients
- 4 whole red bell peppers
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 12 ounces soyrizo (soy chorizo)
- 2 cups cooked white or brown rice
- 1 cup canned diced tomatoes
- 1 cup, drained and rinsed black beans
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup vegan shredded cheese
- 2 tablespoons, chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the red bell peppers and carefully remove seeds and membranes inside. Set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the soyrizo to the skillet and cook for 5 minutes, breaking it apart with a spatula as it browns.
Mix in the cooked rice, diced tomatoes, black beans, ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to combine and let the mixture cook for 2-3 minutes to heat through.
Lightly grease a baking dish large enough to hold the peppers upright. Arrange the hollowed-out peppers in the dish.
Stuff each pepper with the soyrizo and rice mixture, pressing it down gently to pack tightly.
Sprinkle the tops of the stuffed peppers with the vegan shredded cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbling.
Take the dish out of the oven and let the peppers rest for 5 minutes before serving.
Garnish with chopped fresh cilantro if desired, and enjoy!
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1496 mg | 65% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 13.3 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 967 mg | 21% | |
*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.
