Stuffed Bell Peppers
Recipe type: Dinner
Cuisine: Vegan, Gluten-Free
  • ½ cup cooked white or brown rice
  • ½ cup tomato, diced
  • ½ cup corn
  • ½ cup black beans
  • ¼ cup light shredded cheddar cheese or dairy-free cheddar
  • 2 tbsp white onion, diced
  • 1 tbsp tomato sauce
  • Cayenne, garlic, salt, pepper
  • Optional toppings: avocado, hot sauce, salsa, sour cream or dairy-free sour cream
  1. Preheat oven to 375ºF.
  2. In a large bowl, add rice, tomato, corn, beans, onion and tomato sauce. Season with spices and stir until combined.
  3. Cut and discard the bell pepper tops, inside and seeds.
  4. Fill peppers with rice mixture.
  5. Line a baking sheet with parchment paper and place the peppers facing up on the tray. Cover the peppers with tin foil and bake in the oven for 30 minutes.
  6. Remove peppers from oven and remove foil. Top peppers with cheese, and place back in the oven for an additional 15 minutes or until peppers are tender.
  7. Top with desired toppings of choice.
Recipe by The Skinny Chick's Cookbook at