Are you ready for a delicious, Mexican-inspired high-protein dinner? These Vegan Stuffed Bell Peppers are made with tofu, black beans and rice for a super filling meal.
Vegan Stuffed Bell Peppers Ingredients
- dry rice
- bell peppers
- black beans
- olive oil
- yellow onion
- nutritional yeast
- Tofu “Taco” Meat
- firm smoked tofu
- olive oil
- soy sauce
- spices and salt
- Tomato Sauce
- crushed tomatoes
- dried oregano
- garlic
- salt, ground black pepper
- Garnish
- vegan sour cream
- parsley
How to make Vegan Stuffed Bell Peppers
STEP 1:
Preheat your oven to 350 °F / 175 °C and line a 13″x9″ baking dish with parchment paper (or grease it).
STEP 2:
Start with cooking the rice and prepare all other ingredients in the meanwhile.
STEP 3:
Make the tofu taco meat. Crumble the tofu into a medium bowl (so it resembles ground meat). Add olive oil, smoked paprika powder, chili powder, onion powder, garlic powder, ground cumin, soy sauce, pepper and salt. Mix until well combined and let sit for 5-10 minutes.
STEP 4:
Heat 1 tbsp olive oil in a large non-stick pan over medium. Add the chopped onion and cook for about 5 minutes, while stirring regularly.
STEP 5:
Add the crumbled tofu and continue cooking for about 5-6 minutes, while stirring regularly.
STEP 6:
Combine the ingredients for the tomato sauce in a cup/small bowl and together with the black beans, add to the pan. Let simmer for about 2 minutes, while stirring occasionally. Remove from heat.
STEP 7:
Stir in the cooked rice and nutritional yeast.
STEP 8:
Wash the bell peppers, then cut them in half. Remove the stem from the inside of each bell pepper half). Place them in the prepared baking dish.
STEP 9:
Spoon the tofu-rice-tomato sauce mixture into each bell pepper half, then bake for about 10-15 minutes.
STEP 10:
Top with chopped parsley and vegan sour cream.
More tasty vegan dinner recipes:
Mexican Quinoa
Black Bean Quinoa Bowl
Pesto Quinoa Salad
For more tasty vegan recipes, check out my tofu, black beans, dinner, high-protein meals and meal prep recipe roundups.
Vegan Stuffed Bell Peppers
Ingredients
- ⅓ cup dry rice (57 g)
- 3 large bell peppers
- ⅓ cup black beans (canned or cooked) (57 g)
- 1 tbsp olive oil
- ½ medium yellow onion (finely chopped)
- 1 tbsp nutritional yeast
Garnish
- 1-1 tbsp vegan sour cream
- chopped parsley
Tofu "Taco" Meat
- 7 oz firm smoked tofu (200 g)
- 2 tsp olive oil
- 1 tsp smoked paprika powder
- ½ tsp chili powder
- ⅓ tsp garlic powder
- ⅓ tsp onion powder
- ½ tsp ground cumin
- 1 tbsp soy sauce
- ⅓ tsp salt
- ¼ tsp ground black pepper
Tomato Sauce
- 9.5 oz crushed tomatoes or puree (270 g)
- 1 tsp dried oregano
- 1 clove garlic (finely minced)
- ⅓ tsp salt
- ¼ tsp ground black pepper
Instructions
- Preheat your oven to 350 °F / 175 °C and line a 13"x9" baking dish with parchment paper (or grease it).
- Start with cooking the rice and prepare all other ingredients in the meanwhile.
- Make the tofu taco meat. Crumble the tofu into a medium bowl (so it resembles ground meat). Add olive oil, smoked paprika powder, chili powder, onion powder, garlic powder, ground cumin, soy sauce, pepper and salt. Mix until well combined and let sit for 5-10 minutes.
- Heat 1 tbsp olive oil in a large non-stick pan over medium. Add the chopped onion and cook for about 5 minutes, while stirring regularly.
- Add the crumbled tofu and continue cooking for about 5-6 minutes, while stirring regularly.
- Combine the ingredients for the tomato sauce in a cup/small bowl and with the black beans, add to the pan. Let simmer for about 2 minutes, while stirring occasionally. Remove from heat.
- Stir in the cooked rice and nutritional yeast.
- Wash the bell peppers, then cut them in half. Remove the stem from the inside of each bell pepper half). Place them in the prepared baking dish.
- Spoon the tofu-rice-tomato sauce mixture into each bell pepper half, then bake for about 10-15 minutes.
- Top with chopped parsley and vegan sour cream.