These stuffed peppers are spectacular! They are very tasty, delicious and super healthy, and can be eaten as a main dish or as a side dish and contain tons of nutrients.

They are prepared with simple ingredients that you can find in any supermarket. In addition, they are very versatile and you can customize them with your favorite toppings. I hope you like them as much as I do!



  • 2 o 3 pimientos (yo usé uno verde, uno amarillo y uno rojo)
  • 3/4 taza de arroz cocinado (150 g)
  • 3/4 taza de alubias rojas cocinadas o de bote (130 g)
  • 3/4 taza de salsa (200 g)
  • 1/4 taza de maíz (35 g)
  • 1/4 taza de levadura nutricional o de cerveza (4 cucharadas)
  • 1 cucharadita de comino en polvo
  • 1/4 cucharadita de sal
  • 1/8 cucharadita de pimienta negra molida


  1. Preheat oven to 350ºF or 180ºC.
  2. Wash the peppers, cut them in half and remove the seeds.
  3. Bake them in a baking pan. oven with parchment paper for 20 minutes.
  4. Put the rest of the ingredients in a bowl and stir until well combined.
  5. Remove the peppers from the oven, stuff them, and bake for an additional 20 minutes.
  6. Add optional vegan grated cheese and bake for 5 to 10 minutes more.
  7. Serve them directly with vegetable protein type seitá n or tempeh to make it an even more complete dish or decorate them with your favorite toppings.
  8.  You can store the stuffed peppers in the fridge in an airtight container for 3-4 days.


  • You may need to use more or less peppers depending on their size.
  • You can use any type of rice, legumes, spices and herbs.
  • The Mexican sauce can be replaced with tomato sauce or crushed tomato and a bit of cayenne pepper for spiciness.
  • Please note that if you use frozen corn you will need to cook it first.
  • Nutritional information has been calculated without the grated vegan cheese.
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