Fiesta Stuffed Plant-based Peppers

Burrito-inspired oven-roasted stuffed bell peppers – full of zucchini, onion, mushrooms, corn, rice, and pinto beans.

These Fiesta Stuffed Plant-based Peppers are delicious!! They’re also extremely versatile and a whole lot of fun. I say this because you can make these bell peppers three different ways: 1) filled with a flavorful burrito type filling; 2) the burrito filling combined with a cheez sauce; or 3) topped with shredded cheese.

Check out these pretty plates of peppers! Now you get to decide for yourself. Honestly, they’re each super tasty, so it really depends on how you prefer to eat your stuffed peppers.

But let’s first look at the carrier for these tasty Fiesta Stuffed Plant-based Peppers. It’s the incredible bell pepper. I love eating all of the colors of the rainbow. I think it’s because I eat with my eyes. Like most people, we like eating things that look good. And bell peppers inherently look pretty, especially colorful bell peppers.

Green bell peppers are considered unripe and are sometimes described as slightly bitter; while red, orange, and yellow bell peppers are considered ripe and are slightly sweeter. But again, it’s a matter of preference. You can use any color bell pepper you have access to.

Bell peppers or capsicums are known as sweet bell peppers since they aren’t spicy, though I don’t think bell peppers are all that sweet. Nutritionally speaking, bell peppers contain a great deal of Vitamin C, B6, B9 (folate), and K1, minerals like potassium, and powerful antioxidants like Vitamin E and carotenoids. (Healthline)

I think these stuffed peppers come out perfectly roasted, but if you prefer a softer roasted bell pepper, you can par-cook your bell peppers before stuffing. See the Notes below. There are a couple of ways you can prepare your bell peppers. You can cut them in half lengthwise as shown in these photos. You can also leave the bell peppers whole, and simply remove the tops and seeds. In this case, you will need to increase the cooking time to 40-45 minutes.

But bell peppers aren’t the only veggies starring in these Fiesta Stuffed Plant-based Peppers. The other stars are onions, mushrooms, zucchini, garlic, and corn. I use a food processor to make quick work of the onions, mushrooms, and zucchini. Of course you can chop them up finely with a knife, mandolin, or grater.

Then I sauté the vegetables over low to medium heat to release their aroma, liquid, and flavors. Add in some warm spices and tomatoes and we’re ready for the next step.

Besides the colorful veggies, I love adding beans and rice in these Fiesta Stuffed Plant-based Peppers. I prefer using pinto beans or black beans in these stuffed bell peppers; but really, you can use any kind of bean you have on hand. All beans add awesome plant protein, carbohydrates, and dietary fiber. But just one cup of pinto beans contains 15 grams of protein, 15 grams of fiber, 1 gram of fat. And when soaked and cooked in this recipe, they are free from cholesterol and sodium as well. (Healthline)

Pinto beans also contain a lot of nutrients, including thiamine, iron, magnesium, phosphorous, and potassium. They also contain several antioxidants, including polyphenols and flavonoids. In particular, pinto beans contain kaempferol, which may repress cancer growth. And because of they’re high in protein and fiber content, beans are considered a low-GI food because they help maintain blood sugar levels. And lastly they contribute to heart health and help lower LDL (bad) cholesterol levels. (Healthline).

Brown rice also helps lower cholesterol, is a low-glycemic food, aids in digestion, improves satiety, and prevents blood clots. But some other incredible attributes are the phytochemicals and minerals they contain. I like using brown rice because it’s a whole grain, which means the bran and germ remain in tact. It results in a chewier texture than refined rice. And it definitely has a nuttier and earthy flavor.

I like cooking rice in my Instant Pot because it results in perfect rice every time. I never use the rice setting. Instead, I cook brown rice on High Pressure for 20 minutes and allow the pressure to release naturally. If cooking on the stove, follow the package directions, typically 1 cup of rice to two cups of water, simmering on low heat for about 45 minutes. If you’re making white rice, cook it on High Pressure for 4 minutes, with a natural pressure release. It will turn out perfect every time.

Now we simply combine all of these components to create a flavorful filling. It’s at this point that you may opt to add in a little Mighty Cheez Sauce to make them creamier, or simply top them with shredded cheese. My husband enjoys Daiya or Violife shredded vegan cheese. On the other hand, I enjoy them just the way they are – without any added cheese.

And honestly, that’s one of my favorite features of these stuffed peppers. You can make them based on personal preferences and have plenty to go around. Like tacos and burritos, they can be made individually to order.

Once the Fiesta Stuffed Plant-based Peppers finish roasting in the oven, you can serve them with your favorite taco-type toppings. I like topping them with freshly chopped cilantro, sliced black olives, green onions, or avocado.

I hope you enjoy this Fiesta Stuffed Plant-based Peppers as much as I do.  I’m just starting out and would love to see your results.

Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!   

And don’t forget to subscribe for new recipes today!!

Ingredients

• 1 cup diced onion
• 1 cup diced mushrooms
• 1 cup diced zucchini
• 1 cup rice, cooked
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp oregano
• ½ tsp smoked paprika
• ½ tsp black pepper
• 3 Tbsp tomato paste
• 1 can diced tomatoes with green chiles (Rotel)
• 1 ½ cups cooked pinto beans or black beans (1 can)
• ½ cup vegetable broth or water
• salt to taste (optional)
• 4-8 whole fresh bell peppers, any color*
• Mighty Cheeze Sauce or cheese shreds (optional)
• Cilantro, avocado, black olives (optional)

Instructions

1. Preheat oven to 375° F.
2. Sauté onions, zucchini, and mushrooms.
3. Stir in the spices and stir to combine.
4. Add in the beans, tomatoes, tomato paste, and salt, if using.
5. Stir together well to incorporate and continue cooking on low for 3-5 minutes.
6. Stir in the Mighty Cheez Sauce, if desired, or leave as is.
7. Slice the bell peppers in half and remove seeds. You can also leave the bell peppers whole, and simply remove the tops and seeds.**
8. Place the bell peppers in a casserole dish or on a lined sheet pan. 
9. Spoon the filling mixture into the bell peppers and top with shredded cheese, if using.
10. Bake stuffed pepper halves in the preheated oven for 25-30 minutes.  If leaving the peppers whole, bake for approximately 35-45 minutes, depending on size of peppers and amount of filling in each.***
11. Allow to cool slightly, about 3-5 minutes.
12. Garnish with avocado, cilantro, and/or black olives, if desired.
13. Store in a covered bowl or air-tight container in the refrigerator for up 4-5 days.

Notes

You can use any kind of bean or rice. I prefer pinto beans or black beans and brown rice in this recipe.

* This recipe makes enough for four very large peppers, which is great for four main entree portions. If your peppers are on the smaller side, or you leave the peppers whole, you may want to use 6 or 8 peppers. Just divide the filling among the peppers.

** If you prefer a softer roasted bell pepper, you can parboil your bell peppers before stuffing. Just place your peppers in a bot of water and bring the pot to a rolling boil on high heat. Allow to simmer for 3 minutes, until tender. Using a slotted spoon, transfer the peppers to ice water to cool for a minute or two. Remove the peppers and gently shake off any excess water. Proceed with the recipe.

*** Check for desired tenderness and remove from oven. This may take 25-45 minutes, depending on whether you halved your peppers or kept the peppers whole. It also depends on how large the peppers are and how much filling is stuffed into each half or whole pepper, as well as whether you par-cooked your peppers.