{Vegan Stuffed Bell Peppers}

Happy New Year!!!  2013 is going to be a great year!

Vegetarian Stuffed Bell Peppers

Time for some comfort food!  To make this meal healthier, I removed the sugary tomato sauce and red meat that usually is stuffed in bell peppers.  I replaced them with black beans, zucchini, and carrots.  Wild rice replaced white rice, and I cooked the rice in vegetable broth instead of water for more flavor.  These little guys are packed with nutrients from their pretty colors!


{Vegan Stuffed Bell Peppers}

6 bell peppers

1 can black beans, drained & rinsed

1/2 quart vegetable stock

1 cup wild rice

water (as needed, when rice is cooking)

1 celery stalk, diced thinly

1 carrot, diced

1 zucchini, chopped

1 lime

1/3 yellow onion, diced

1-2 cloves garlic, diced

1/2 c chopped parsley

garlic salt

sea salt


Preheat oven to 350 degrees.

Add vegetable stock to tall pot, add rice, and bring to a boil.  Reduce heat and cook until done.

Meanwhile, saute the celery, onion, and garlic.  Set aside.  Continue to do this with the carrots and the zucchini.


Toss veggies with a bit of garlic salt, beans, and parsley.


Add rice, the juice of one lime, and stir until combined.  Stuff each bell pepper, and bake in a 350 degree oven for 20-25 minutes or until the peppers are soft.

red pepper


Garnish with parsley and serve!

Vegetarian Stuffed Bell Pepper


This recipe was shared at Allergy Free Wednesdays 


6 thoughts on “{Vegan Stuffed Bell Peppers}

  1. Pingback: Easy Dinner {Vegan Stir Fry} « be stitched

  2. Pingback: Easy Dinner {Black Bean Spinach Bowl} « be stitched

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