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Vegan Stuffed Peppers

By Manali Singh

Published Oct 22, 2015, Updated Feb 07, 2025

17 Comments

Vegan Stuffed Peppers stuffed with rice, beans, corn and onion makes a quick and delicious lunch!

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VVeganGFGluten FreeEFEgg FreeNFNut FreeDFDairy Free

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Vegan Stuffed Peppers made with leftover rice. Quick and easy!

I think the toughest question that you have to face everyday is what to cook for breakfast and what to make for dinner. Don’t you guys agree with me? I swear sometimes I feel like pulling my hair, but even that won’t give me an answer to this question *sigh*. I have told you guys before I am very bad at planning, I so wish I was a planner but I am not.

I don’t know what I am cooking until the very last minute, so menu planning is a distant dream. I have tried to change this habit of mine but have not been successful so far. Any tips would be very welcome!

Thankfully lunches are not that difficult to plan. I usually use the leftover dinner which I store in my new Reynolds™ heat & eat containers to create a new dish for lunch. The reason why I use Reynolds™ containers are because they are a safe alternative to plastic and also it’s super easy to re-heat leftovers in these. In fact recently I had a party where I had so much leftovers and I wanted to send some with my friends. And it was so convenient to do that using Reynolds™ heat & eat containers.

You guys are very well aware about my obsession with peppers. Actually it all started with the green pepper, since that’s the one we used to get in India those days. But now I love all peppers – mini, large, green or yellow or orange, just give me ALL! So today I am going to show you a super easy way to use your leftovers and convert it into another delicious dish!

Indians eat a lot of rice and I come from a family where it’s eaten every day. So it’s something I make often and more often than not I have a box of cooked rice lying in my refrigerator. We usually eat rice with dal or curries but you know it can become boring. So at times I turn leftover rice into something creative for lunch like these vegan stuffed peppers.

All you have to do is to take out your cooked rice, which has been nicely stored and refrigerated in a Reynolds™ container , heat it up and then mix it with sauteed onions, beans and some spices. Stuff the filling into the peppers and voila your lunch is ready! Of course you can also add some cheese in here, but since I was making these vegan, I skipped the cheese!

And you can even carry your lunch with you to work in these  Reynolds™ heat & eat containers.

Method

Scoop out the seeds from the peppers and get them ready to be stuffed.

In a pan heat oil. Once the oil is hot, add garlic and onion and cook for 2 minutes, till the raw smell goes away.

Add corn, beans and mix. Cook for a minute.

Add cooked rice from the leftovers and mix.

Add  tomato salsa, sriracha, salt, oregano, pepper and mix till everything is well combined. Cook for a minute.

Mix in the chopped cilantro and remove pan from heat.

Fill the peppers with the prepared rice mixture. Place the stuffed peppers on a baking tray. Bake at 350 F degrees for 25-30 minutes or till peppers are softened. Serve immediately.

You can find these Reynolds™ heat & eat containers at Target. I found mine in the disposable containers section! Check out Reynolds™ recipes for more lunch leftover ideas. What ideas you have to turn your boring leftovers into exciting lunch for the next day? Let me know in the comments section below.

Vegan Stuffed Peppers

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By Manali Singh

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Servings: 4 large stuffed peppers

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Vegan Stuffed Peppers stuffed with rice, beans, corn and onion makes a quick and delicious lunch!

Ingredients 

1x2x3x

• ▢ 4 large peppers

for the filling

• ▢ 2 cups cooked rice
• ▢ 2 teaspoon oil
• ▢ ½ red onion chopped
• ▢ 2 garlic cloves minced
• ▢ ½ cup black beans
• ▢ ⅛ cup yellow sweet corn
• ▢ 2 tablespoons tomato salsa
• ▢ 2 teaspoons sriracha sauce
• ▢ ½ teaspoon dried oregano
• ▢ 2 tablespoons chopped cilantro
• ▢ salt to taste
• ▢ pepper to taste

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Instructions 

• Preheat oven to 350 F degrees.
• Scoop out the seeds from the peppers and get them ready to be stuffed.
• In a pan heat oil. Once the oil is hot, add garlic and onion and cook for 2 minutes, till the raw smell goes away.
• Add corn, beans and mix. Cook for a minute.
• Add cooked rice from the leftovers and mix.
• Add tomato salsa, sriracha, salt, oregano, pepper and mix till everything is well combined. Cook for a minute.
• Mix in the chopped cilantro and remove pan from heat.
• Fill the peppers with the prepared rice mixture. Place the stuffed peppers on a baking tray. Bake at 350 F degrees for 25-30 minutes or till peppers are softened. Serve immediately.

Nutrition

Calories: 188kcal, Carbohydrates: 36g, Protein: 5g, Fat: 2g, Sodium: 114mg, Potassium: 365mg, Fiber: 4g, Sugar: 4g, Vitamin A: 505IU, Vitamin C: 98.9mg, Calcium: 35mg, Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Entree

Cuisine: World

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 Vegan Stuffed Peppers