These Best-Ever Easy Vegan Creamy Vegetable Stuffed Peppers are the best way to fancy up some peppers that there is! Stuffed with black beans, corn, rice, and a delicious cheesy cashew sauce this is what dinner dreams are made of!
This recipe makes 6 delicious stuffed peppers and they are hugely filling so just one of them is a meal in itself, so since there are only 2 of us in this house, this represents a few dinners. And that’s just awesome because these keep extremely well in the fridge.
They are seriously delicious, look wonderful, and would be very at home at a dinner party but they’re also easy enough to have for a regular weeknight meal too. So they’re pretty much the best thing ever. Basically.
We used red and yellow peppers in this recipe!
…But you can really use any color pepper. Red, yellow, and orange peppers are usually sweeter than green peppers, which are less sweet. So just go with your preference or use a mix of colors for a really colorful meal.
Do let me know how you found this Easy & Delicious Vegan Cauliflower Cheese Bake if you try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
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Best-Ever Easy Vegan Creamy Vegetable Stuffed Peppers
- For the Cheesy Cashew Sauce:
- 1 cup 150g Raw Cashews*
- 3/4 cup 180ml Vegetable Stock
- 1 tsp Crushed Garlic
- 2 Tbsp Nutritional Yeast
- 1/2 tsp Salt
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1/4 tsp Cumin
- 1 Tbsp Sliced Jalapeños
- For the Peppers:
- 3 Red Bell Peppers topped and cored*
- 3 Yellow Bell Peppers topped and cored*
- Olive Oil for drizzling
- For the Black Beans/Corn/Rice Filling:
- 1 Tbsp Olive Oil
- 1 Onion Chopped
- 1 Tbsp Crushed Garlic
- 1/4 tsp Cayenne Pepper
- 1/2 tsp Cumin
- 1 15 oz 425g Can Black Beans (Drained)
- 1 14 oz 425g Can Corn (Drained)
- Chopped Bell Pepper Tops chop up the tops of the six bell peppers you cut off, and add them in here
- 3 cups Cooked Basmati Rice* half a cup 90g dry
- 1/4 cup Cilantro Chopped
- Sea Salt and Black Pepper To Taste
- For Decorating:
- 1 Avocado Peeled and Chopped
- Fresh Cilantro Chopped
- Add the raw cashews, vegetable stock, crushed garlic, nutritional yeast, salt, onion powder, garlic powder, cumin, and sliced jalapeños to the blender and blend until smooth. Set aside.
- Prepare the peppers by chopping off the tops and coring them. Set aside the cored peppers but chop up the tops of the peppers to use in the black beans, corn, and rice filling.
- Add the olive oil, onion, crushed garlic, cayenne pepper, and cumin to a frying pan and sauté until the onions are softened.
- Add in the black beans and corn and the chopped pepper tops that you have from topping and coring your peppers and sauté until the peppers are soft but firm.
- Add the cooked basmati rice and chopped cilantro and mix it in.
- Pour the cheesy cashew sauce over the top of the black beans, corn, and rice and mix it in. Now your filling is ready!
- Preheat the oven to 400°F (200°C) and place your cored peppers into a 9×13 baking dish and drizzle them with olive oil.
- Stuff the peppers with the filling and place them into the oven to bake, uncovered, for 35 minutes until browned on top.
- Serve with chopped avocado and cilantro.
- Leftovers keep very well in the fridge for 3-4 days. 2. You don’t need to soak the cashews first unless you know your blender will have a hard time with it. If you think your blender will struggle then add the cashews to a bowl and pour over hot water from the kettle and let them soak for 15 minutes. This will soften them enough to make blending easy. 3. This recipe uses 3 cups of cooked basmati rice. This is approximately 1 cup of dried uncooked rice and when cooked it will make around 3 cups.