Vegan Stuffed Peppers
Oct 22, 2015, Updated Jan 02, 2018
Vegan Stuffed Peppers stuffed with rice, beans, corn and onion makes a quick and delicious lunch!
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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
Ingredients
- 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Vegan Stuffed Peppers
I love stuffed peppers and I am always on the look out for new stuffed pepper recipes to try! #client
Hehe…I do plan menus very well but never manage to execute..lol…These stuffed peppers looks gaorgeous and droolicious!!..They are actually a fav at home!!…Next time I will follow your recipe!!
lol at least you plans, I don’t even do that! Thanks dear!
Love stuffed peppers Manali! These look perfect! Love that they are vegan! Pinned!
Thanks Mira!
Stuffed peppers are my favorite! Yours look so pretty and healthy!
Thanks Kelley! I adore stuffed peppers!
These stuffed peppers are so pretty and festive! I wish I could help you with your planning issues, but I’m in the same boat as you!
Thanks Rachelle! Lol welcome to the club!
I could eat stuffed peppers every day! Love them! They are definitely a great vessel for leftover rice!
Me too! Thanks Jen!
Stuffed peppers are a dinner favorite around here so I’m ALL over these gorgeous ‘thangs!
Thanks Sarah!
Hahaha, menu planning doesn’t work for me! 😉 But planning dinner is indeed the BEST thing ever. Peppers look so vibrant and flavorful. Love these are made with leftover rice. Happy Friday! 🙂
Lol thank god I have company! Thanks Anu and have a great weekend 🙂
Stuffed peppers are kinda the best and I LOVE that these are vegan! 🙂
I totally agree!
Peppers looks very delicious manali.With the leftover idli i make upma and with leftover roti i make noodles,my kid just love eating noodles this way.
Thanks Sathya, those are some fantastic ways to use leftovers!
I love peppers, so I think these look perfect, especially with that sriracha! And what a great way to use leftover rice.
Thank you Amanda!
These stuffed peppers sound and look so good, Manali.
Thank you Angie!
We are big in to meal planning and it helps us to stay on track financially and health wise too.
We are fans of stuffed peppers, but usually put cheese on them, but this shows that it doesn’t need the cheese.
I wish I was like you Dannii!!
I totally agree about planning dinners in advance! I’m pretty terrible about it, too! Anyways, I love stuffed peppers and these vegan ones look fantastic! Such a delicious way to use leftover rice!! Love it! Cheers and thanks for sharing the YUM!!
Join the club, I am so terrible! Yes peppers are awesome, thanks girl!!
Manali I totally agree with you! So many people in my family have suggested me to start menu planning but it NEVER WORKS for me! I am really bad at planning and just like you said, I am not sure until the last moment what I am making!
I do love peppers and these look so delicious and yes, these containers – I have been loving them!
lol thank god there’s someone like me! I am so so bad at planning Ami! Thanks for the pepper love!
Man, now THIS is my kind of lunch! Look at those beautiful stuffed peppers. We usually end up eating out of the freezer because we freeze half the stuff I make for the blog…but it does mean easy dinners at least! Now I’m going to be thinking about stuffed peppers all day long…
That’s a good idea, I am always struggling with my breakfast and dinner! Thanks David!
Wow do these peppers look good, Manali! You are reminding me that I need to make stuffed peppers asap. Love that this is vegan, too. Sounds like the perfect comfort food!
Thanks Gayle, I love me some peppers!