Mexican-style Stuffed Peppers
Prep time
Cook time
Total time
Serves: 6 stuffed peppers
  • 30 oz tomato sauce
  • juice of half a lime
  • 1 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 2 tsp cumin
  • ½ tsp cayenne pepper
  • ½ tsp salt
  • 1 cup diced onion, sauteed
  • 30 oz black beans drained and rinsed
  • 3 cups cooked long grain rice (about 1 cup uncooked)
  • 1 cup loose packed cilantro
  • 6 bell peppers, any color
  1. Preheat the oven to 375 F.
  2. In a large mixing bowl, mix together the tomato sauce with all of the spices and the lime juice.
  3. Remove 1 cup of the sauce and spread it on the bottom a baking dish that is big enough to hold all of the peppers.
  4. Add the rice, black beans, and cilantro to the mixing bowl and mix together until the sauce is well incorporated.
  5. Wash and cut off the tops of your peppers. Keep the tops but remove the seeds.
  6. Place the peppers into the baking dish, cavities facing up.
  7. Spoon the stuffing into each pepper. You can over fill them if you have more than enough filling.
  8. Top each pepper with its top. Bake for 1 hour.
Recipe by Duck Soup Kitchen at