Stuffed peppers are always a welcome option for dinner in my house. They make a really tasty, filling meal but are so healthy and are usually low calorie too!
Since Mexican food is one of my favourite cuisines, I decided to stuff these peppers with a bean burrito mixture. Including kidney beans, chilli powder, tomato, sweetcorn and onions.
Top it with my vegan cashew cheese sauce and you’re in heaven.
The mixture is inspired by my healthy bean burritos recipe and uses the same basic bean mixture, with just a few adaptions and additions.
These also reheat really well. Simply wrap them in some tin foil and cook in the oven for about 20 minutes, then 5 minutes unwrapped.
It’s best to drizzle the cheese sauce on after but it can be cooked too.
So if you love burritos and want a healthy, delicious and filling meal that is also gluten-free… these might be the perfect thing!
These stuffed peppers are:
- Vegetarian & vegan
- Dairy-free
- Gluten-free & grain-free
- Soy-free
- Easy to make
- Healthy
- Low calorie but very filling!
📖 Recipe
Vegan Burrito Stuffed Peppers
The flavour of a bean burrito, stuffed into a pepper for a really fresh, healthy meal that is really simple to put together! Vegan and naturally gluten-free too.
Ingredients
- 3 bell peppers
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 3 spring onions, sliced
- ½ tsp chili powder
- 1 x 400g tins kidney or black beans, drained and rinsed
- 1 large tomato, diced
- 1 small tin, approx 150g of sweetcorn, drained and rinsed
- Salt and pepper, to taste
To serve
- Vegan cashew cheese sauce
- Optional extras: Guacamole, salsa etc.
Instructions
- Preheat the oven to 180C / 350F.
- Chop the bell peppers in half and remove the seeds. Add to a roasting tin and brush with 1 tbsp oil. Cook for approximately 15-20 minutes until slightly browned and softened but still firm enough to retain it's shape.
- Meanwhile, add the remaining 1 tbsp oil to a frying pan and cook the onion and garlic for 5 minutes on a medium heat. Add the chilli powder, beans and a tablespoon of water or vegetable stock.
- Remove from the heat and partially mash the mixture, with a fork or masher so you have a chunky bean paste.
- Stir in the chopped tomato, sweetcorn and salt & pepper.
- Remove the pepper halves from the oven, spoon the mixture into the pepper halves and return to the oven for another 5-8 minutes, just to warm through.
- Serve hot with the vegan cashew cheese sauce drizzled on top. Enjoy!
Nutrition Information
Yield 2Amount Per Serving Calories 203Carbohydrates 21.4gFiber 6.9gSugar 6.7gProtein 8.3g
Natalie Tamara says
I love stuffed peppers and I love Mexican food so it’s safe to say I’d be a fan of these! Your cashew cheese sauce looks wonderful too :)
Aimee says
Thanks Natalie :-) Well that’s what I figured before I made them… you can’t go wrong with merging Mexican food and stuffed peppers!
Monica says
I’ve always wanted to make stuffed peppers but still have not gotten around to it. Love your burrito version! And love the color and variety from using different color ones, too. Great meal!
Aimee says
Thanks Monica! I think once you try it, it will be a regular thing. They’re so easy, delicious and they make you feel sort of virtuous – knowing your eating mostly vegetables ;-)
Cathy says
I love stuffed peppers – they look fancy despite being so easy to make. I also love Mexican food so this is a winning combination for me!
Aimee says
Thanks Cathy! Well, mine look far from fancy but they taste great so that’s the main thing :D
Becky Striepe says
What a smart idea! I love stuffed peppers, and anything burrito-related is a hit in our house!
Aimee says
Thanks Becky :-)
Rebecca @ Strength and Sunshine says
Love stuffed peppers! I never stuff them that way though! I always cut off the top and fill them standing up :P Haha!
Aimee says
I sometimes cook them that way too but it depends on the wonkiness of the peppers! Mine were far too lopsided to stand upright :-)