Description
A delightful combination of vibrant flavors and wholesome ingredients in stuffed peppers, filled with a flavorful burrito bowl mixture.
Ingredients
Scale
- 4 medium to large bell peppers (red, orange, or yellow)
- 1 1/2 cups cooked brown rice
- 4 cloves garlic, crushed
- 1/2 cup sweet corn
- 1 (15-ounce) can black beans, drained and rinsed
- 1 teaspoon ground chili powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 3 tablespoons nutritional yeast
- 1 tablespoon agave nectar
- 1/2 cup salsa of choice
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup Vegan Mexican Cheese Sauce or store-bought shredded vegan cheese
- 1 lime, juiced
- Chopped cilantro for serving
- 1 cup raw cashews, soaked in water overnight
- 1/2 cup vegan unsweetened plain yogurt
- 2 tablespoons water or vegetable broth
Instructions
- Prepare the Filling: In a large bowl, mix together the cooked brown rice, crushed garlic, black beans, corn, chili powder, onion powder, cumin, paprika, nutritional yeast, agave, salsa, kosher salt, and black pepper.
- Prep the Peppers: Cut off the tops of each bell pepper and remove the membranes and seeds.
- Stuff the Peppers: Fill each pepper with the rice filling generously.
- Add Liquid to the Instant Pot: Pour 1/2 cup of water into the Instant Pot.
- Arrange the Stuffed Peppers: Place the stuffed peppers on a steamer rack inside the pot.
- Pressure Cook: Secure the lid and set to Pressure Cook on high for 5-6 minutes.
- Quick Release: Carefully quick release the pressure after cooking.
- Add the Cheese: Spoon the Vegan Cheese Sauce on top of each pepper and close the lid to let it melt.
- Garnish & Serve: Drizzle lime juice and sprinkle with chopped cilantro before serving.
Notes
Leftover stuffed peppers can be stored in an airtight container in the fridge for up to 4 days. You can also make the filling in advance and store it separately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: burrito, stuffed peppers, vegetarian, meal prep, family-friendly
