Vegan Pinto Bean & Cauliflower Rice Stuffed Peppers are a recipe packed with healthy ingredients from the inside out. Vibrant green bell peppers get stuffed with a pinto bean and cauliflower rice mixture. Top it off with creamy avocado and a drizzle of tangy cashew sour cream for an easy vegan Mexican meal.
Happy Fiesta Friday ya’ll & my oh my do I have the perfect recipe for you to kickstart your weekend.
These Vegan Pinto Bean & Cauliflower Rice Stuffed Peppers are a healthy twist on the classic, but is big on flavor.
Roasted bell peppers, vibrant onions, protein-packed pinto beans, nutrient rich cauliflower rice, and your favorite salsa. Top it off with some sliced avocado, a drizzle of the tangy cashew sour cream, and vegan stuffed peppers are ready!
I’m not kidding around when I tell you that it’s packed with flavor and nutrition!
Why You’ll Love This Easy Vegan Mexican Meal
- Full of Flavor: Thanks to the protein-rich pinto beans, veggies, creamy avocado, and cashew sour cream, each bite is packed with flavor.
- Balanced Meal: From the inside out, this easy vegan Mexican meal is loaded with nutrition.
- A No Fuss Recipe: Healthy Vegan Pinto Bean & Cauliflower Rice Stuffed Peppers tastes like it took hours to prepare, but there’s no hassle required.
Ingredients
- Organic Green Bell Peppers: Essential! I used green, but you can certainly use any color that you desire or a combination of them.
- Organic Red Onion: Just like the bell peppers, any color will work!
- Organic Cauliflower Rice: Cauliflower rice isn’t technically rice, but it looks like rice. You can find organic pre-made cauliflower rice at your local health foods store.
- Organic Beans: The beans are the staple for this Mexican dish & they’re full of healthy fats and plant-based protein. I used organic pinto beans, but you can certainly use organic black beans.
- Organic Salsa: Homemade or store bought both work. My favorite brand is Siete!
- Organic Cashew Queso: My homemade and vegan cashew queso truly elevates this dish!
- Organic Avocado: For some extra creamines, as well healthy fats to this vegan stuffed pepper recipe. You can dice it, slice it, or mash it into guacamole. Whatever floats your boat!
- Organic Cilantro: For topping! If you’re not a fan you can leave it out or add more if you are!
How To Make
- Filling. In a skillet, add the oil, chopped onions, and minced garlic. Cook for 2 – 3 minutes, stirring often. Add cauliflower rice, beans, salsa, spices, and herbs. Cook 2 – 3 more minutes.
- Add the Filling to the Bell Peppers. Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper. Coat the halved bell peppers with the oil, sea salt, and black pepper. Add the stuffing. Place in the oven and bake for 20 – 25 minutes.
- Cashew Sour Cream. Combine all the ingredients in a high-speed blender and blend until totally smooth. If the sauce is thicker than you’d like, add water by the tablespoon until it’s the right consistency for you.
- Serve. Remove from oven. Top with sliced avocado, a drizzle of the cashew sour cream, and fresh cilantro, if desired. Enjoy!
Tips for Making This Easy Vegan Mexican Meal Perfectly
- Organic Bell Peppers & Organic Onion: Any color combination will work!
- Organic Pinto Beans: I used organic pinto beans, but black beans will also work.
- Organic Cauliflower Rice: You can find organic pre-made cauliflower rice at your local health foods store.
- Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the cashew sour cream is creamy + smooth.
Storing & Reheating
As mentioned above, this healthy Vegan Pinto Bean & Cauliflower Rice Stuffed Peppers recipe are perfect for leftovers & meal prep!
Fridge Storage. Transfer to an air-tight glass container & refrigerate for up to 4 days.
Reheating. To reheat, preheat the oven to 350 degrees F. Transfer to an oven-safe plate/bowl. Place in the oven for about 10 – 15 minutes, until warmed through.
More Vegan Mexican Recipes You’ll Love
- Vegan Cauliflower Rice Stuffed Peppers
- Vegan 7 Layer Dip
- Vegan Stuffed Pepper Casserole
- Cauliflower Rice Burrito Bowls
- Vegan Chipotle Stuffed Sweet Potatoes
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
Print
Vegan Pinto Bean & Cauliflower Rice Stuffed Peppers
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 4 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican
- Diet: Vegan
Description
Vegan Pinto Bean & Cauliflower Rice Stuffed Peppers are a recipe packed with healthy ingredients from the inside out. Vibrant green bell peppers get stuffed with a pinto bean and cauliflower rice mixture. Top it off with creamy avocado and a drizzle of tangy cashew sour cream for an easy vegan Mexican meal.
Ingredients
Always opt for organic ingredients.
BELL PEPPERS
- 4 green bell peppers, halved
- 1 tbsp avocado oil
- Sea salt & black pepper, to taste
STUFFING
- 1 tbsp avocado oil
- 2 garlic cloves, minced
- ½ red onion, chopped
- 2 cups frozen cauliflower rice
- 1 (15-oz) can pinto beans
- ½ cup salsa
- 1 tsp chili powder
- 1 tsp ground cumin
- Sea salt & black pepper, to taste
- ¼ cup fresh cilantro, chopped
CASHEW SOUR CREAM
- ½ cup raw cashews
- ½ cup filtered water
- 1 tbsp lemon juice
- 2 tsp apple cider vinegar
- Sea salt & black pepper, to taste
TOPPINGS
- Avocado(s), sliced
- Fresh cilantro
Instructions
- Filling. In a skillet, add the oil, chopped onions, and minced garlic. Cook for 2 – 3 minutes, stirring often. Add cauliflower rice, beans, salsa, spices, and herbs. Cook 2 – 3 more minutes.
- Add the Filling to the Bell Peppers. Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper. Coat the halved bell peppers with the oil, sea salt, and black pepper. Add the stuffing. Place in the oven and bake for 20 – 25 minutes.
- Cashew Sour Cream. Combine all the ingredients in a high-speed blender and blend until totally smooth. If the sauce is thicker than you’d like, add water by the tablespoon until it’s the right consistency for you.
- Serve. Remove from oven. Top with sliced avocado, a drizzle of the cashew sour cream, and fresh cilantro, if desired. Enjoy!
Notes
Organic Bell Peppers & Organic Onion: Any color combination will work!
Organic Pinto Beans: I used organic pinto beans, but black beans will also work.
Organic Cauliflower Rice: You can find organic pre-made cauliflower rice at your local health foods store.
Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the cashew sour cream is creamy + smooth.
Storing & Reheating: Transfer to an air-tight glass container & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer to an oven-safe plate/bowl. Place in the oven for about 10 – 15 minutes, until warmed through.
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