These vegan stuffed bell peppers are easy to make and packed with nutrition!I have supplied directions for cooking the pepper whole (like the ones on the right of the photo). This method takes more time, so you have the option... halve them and bake for a quick dinner. Or take your time and have the whole pepper baked. Serving Size: the serving size is one whole pepper (so 2 halves of filled pepper).
In a small sauce pan combine the rice, vegetable broth, and salsa. Cover and bring to a low boil, then lower heat to low and cook undisturbed, until all of the liquid is absorbed.
Meanwhile, halve the bell peppers from top to bottom*. Remove seeds and ribs. Place in a 9×9 casserole dish.
Once the rice has finished cooking, add in the black beans, corn, garlic powder and chili powder, and mix together.
Divide the filling between the bell pepper halves.
Top the bell peppers with vegan cheese shreds.
Bake for 35 to 40 minutes, until the vegan cheese is melted and the bell peppers are soft.
Serve hot, topped with sliced green onions and more salsa if you like.
Notes
*Special Note: If you want to make these stuffed peppers "whole" (where you just slice off the tops) this can be does as well! Simply cut off the tops and scrape out the seeds and ribs. Bake for 20 minutes, then take out of the oven, fill, and bake for 35 more minutes.
Keyword stuffed bell peppers, vegan stuffed peppers