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2 green peppers, tops, seeds removed

2 red peppers, tops, seeds removed

1 can black beans, drained and rinsed

1 can petite diced tomatoes

2 cups cooked brown rice

2 tablespoons olive oil

1 small onion, chopped

1 teaspoon cumin

1 teaspoon salt

1 teaspoon garlic powder

½ cup shredded vegan mozzarella

1. Preheat oven to 350F. Bring a large pot of water with 1 tablespoon of salt to boil. Add peppers; allow to soften for approximately 4 minutes. Remove from water and set aside in baking pan.

2. In skillet over medium heat, cook and stir onions until tender, about 5-7 minutes.

3. Add rice, petite tomatoes, black beans, salt, garlic powder, and cumin. Stir mixture together for an additional 5 minutes. Remove from heat. Scoop rice mixture into peppers and top with vegan mozzarella. Bake for 25-30 minutes. Let stand for an additional 5 minutes and serve.

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