Vegan Stuffed Peppers with Rice

Ingredients and Weight:

• 8 large bell peppers (any color), halved and seeded
• 2 cups brown rice, uncooked
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15 ounce) can tomato sauce
• 1 cup shredded vegan cheese (such as Daiya or Violife)

Preparation Time:

15 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Cook rice according to package directions.
3. In a large skillet, sauté onion, celery, and carrots over medium heat until softened.
4. Stir in black beans, corn, cumin, chili powder, salt, and black pepper.
5. Stir in cooked rice and tomato sauce.
6. Fill each bell pepper half with the rice mixture.
7. Top with vegan cheese.
8. Bake for 45-50 minutes, or until peppers are tender and cheese is melted.

Nutritional Information:

Per serving (1 stuffed pepper):

• Calories: 250
• Fat: 5g
• Carbohydrates: 45g
• Protein: 10g
• Fiber: 5g

Dish Characteristics:

• Colorful and visually appealing
• Hearty and filling
• Flavorful and satisfying
• Suitable for vegetarians and vegans
• Made with easily available ingredients

User Comments:

• "These stuffed peppers are delicious! I love the combination of flavors and the creamy vegan cheese."
• "They're so easy to make and perfect for a weeknight dinner. The leftovers are great for lunch the next day."
• "I made these for a party and they were a huge hit! Everyone raved about how good they were."

Special Precautions and Tips:

• If you do not have time to cook the rice from scratch, you can use pre-cooked brown rice.
• You can use any beans you like in this recipe, such as kidney beans or pinto beans.
• If you do not have vegan cheese, you can omit it or substitute it with nutritional yeast.
• You can use any color bell peppers you like.