Name: Vegan Chorizo Stuffed Bell Peppers
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: Mexican-inspired
Ingredients: 4 pcs bell peppers (any color, halved and seeds removed); 12 oz vegan chorizo (crumbled); 1.5 cup cooked rice (brown or white); 15 oz black beans (canned, rinsed and drained); 1 cup corn kernels (fresh or frozen); 1 pcs onion (medium, finely chopped); 14.5 oz diced tomatoes (canned, undrained); 2 pcs garlic (cloves, minced); 0.5 cup vegetable broth; 1 tsp chili powder; 0.5 tsp cumin; 0.5 tsp smoked paprika; 1 tbsp olive oil; tsp salt (to taste; null); tsp black pepper (to taste; null); 0.25 cup fresh cilantro (chopped, for garnish)

Vegan Chorizo Stuffed Bell Peppers - Image 1

Indulge in these vibrant bell peppers, generously stuffed with a smoky, savory, and surprisingly hearty filling of crumbled vegan chorizo, perfectly seasoned rice, robust black beans, and sweet corn. Baked to tender perfection, these stuffed peppers elevate a simple vegetable into a satisfying meal that expertly mimics the rich, complex flavors typically found in traditional meat dishes. The delicate sweetness of the roasted bell peppers provides a beautiful contrast to the spicy, umami-rich vegan chorizo, while the combination of beans and rice offers a delightful textural experience. Ideal for a flavorful weeknight dinner or as an impressive, crowd-pleasing appetizer for any gathering, this dish delivers an exciting and complete plant-based experience that will captivate even those accustomed to meat-centric palates. Its appealing presentation and deeply comforting taste position it as an outstanding choice for anyone exploring delicious and fulfilling meat-free alternatives.

Preparation time: 25 min
Cooking time: 40 min
Total time: 1 hr 5 min
Servings: 4

Instructions

Preparation

1Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the bell pepper halves.
2Arrange the halved bell peppers in the prepared baking dish, cut-side up. You can par-bake them for 10-15 minutes if you prefer them softer, or skip this step for a firmer texture.

Filling

1In a large skillet or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant.
3Add the crumbled vegan chorizo to the skillet. Break it up with a spoon and cook according to package directions, typically 5-7 minutes, until lightly browned.
4Stir in the cooked rice, black beans, corn, and undrained diced tomatoes. Pour in the vegetable broth. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld and some of the liquid to absorb. Season with salt and pepper to taste.

Assembly and Baking

1Carefully spoon the vegan chorizo and rice mixture into each bell pepper half, mounding it slightly.
2Cover the baking dish loosely with foil and bake for 25 minutes.
3Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the filling is heated through and slightly caramelized on top.
4Garnish with fresh chopped cilantro before serving.

Instructions

Preparation

1Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the bell pepper halves.
2Arrange the halved bell peppers in the prepared baking dish, cut-side up. You can par-bake them for 10-15 minutes if you prefer them softer, or skip this step for a firmer texture.

Filling

1In a large skillet or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2Stir in the minced garlic, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant.
3Add the crumbled vegan chorizo to the skillet. Break it up with a spoon and cook according to package directions, typically 5-7 minutes, until lightly browned.
4Stir in the cooked rice, black beans, corn, and undrained diced tomatoes. Pour in the vegetable broth. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld and some of the liquid to absorb. Season with salt and pepper to taste.

Assembly and Baking

1Carefully spoon the vegan chorizo and rice mixture into each bell pepper half, mounding it slightly.
2Cover the baking dish loosely with foil and bake for 25 minutes.
3Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the filling is heated through and slightly caramelized on top.
4Garnish with fresh chopped cilantro before serving.

Nutrition Information

Calories: 450 kcal
Protein: 18 g
Fat: 15 g
Carbs: 65 g

Nutrient	Per serving
Calories	450 kcal
Protein	18 g
Fat	15 g
Carbs	65 g

Tips

For a speedier meal, use pre-cooked rice or boil rice while preparing the other ingredients.
If you want a little extra char, broil the stuffed peppers for the last 2-3 minutes, watching carefully to prevent burning.
Serve with a dollop of vegan sour cream or a side of avocado slices for added creaminess and freshness.