Ingredients:

  • 4 large bell peppers (any color)
  • 1 cup cooked red kidney beans (drained and rinsed if canned)
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 2 cups tomato sauce
  • 1 teaspoon salt (adjust to taste)
  • 1 teaspoon ground garlic
  • 1 teaspoon paprika
  • 1 cup vegan cheese (shredded)

Instructions:

  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Prepare Peppers:
    • Cut the tops off the bell peppers and remove the seeds and membranes.
    • If needed, slice a thin layer off the bottom to help them stand upright.
  3. Prepare Filling:
    • In a large bowl, combine the red kidney beans, corn, tomato sauce, salt, ground garlic, and paprika. Mix well.
  4. Stuff Peppers:
    • Spoon the filling mixture into each bell pepper, packing it in tightly.
  5. Bake:
    • Place the stuffed peppers in a baking dish. Cover with aluminum foil and bake for 30 minutes.
    • Remove the foil, sprinkle the vegan cheese on top of each pepper, and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
  6. Serve:
    • Remove from the oven and let cool for a few minutes before serving.

Nutritional Information (Per Stuffed Pepper):

Here is an approximate nutritional breakdown per stuffed pepper (1 serving), assuming 4 servings:

  • Calories: ~240 kcal
  • Protein: ~8g
  • Carbohydrates: ~35g
  • Dietary Fiber: ~8g
  • Total Fat: ~6g
  • Saturated Fat: ~1g
  • Sodium: ~600mg
  • Sugars: ~7g