Recipe by April Viar
Hearty, savory stuffed peppers that are perfect for sharing or saving for later
These chorizo stuffed peppers are a comforting, crowd-friendly meal that comes together with minimal effort and big flavor. Certified Vegan Lightlife Smart Sausage Chorizo brings smoky, spiced goodness to a filling packed with vegetables, rice, and black beans. Baked until tender and topped with melty vegan cheddar, this dish feels satisfying without being complicated.
They are ideal for weeknight dinners, casual gatherings, or meal prep since leftovers reheat beautifully. Each bite is hearty, cozy, and full of bold flavor that makes these peppers a reliable favorite.
Why You’ll Love This Recipe
- Hearty and Filling – A complete meal packed into every pepper.
- Bold Flavor – Smoky chorizo and warming spices shine.
- Great for Leftovers – Reheats easily for next-day lunches.
- Simple to Make – Straightforward steps with reliable results.
Chorizo Stuffed Peppers
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
Vegan Chorizo Stuffed Peppers with Rice and Black Beans
These vegan chorizo stuffed peppers are filled with spiced plant-based sausage, vegetables, rice, and black beans, then baked until tender and topped with dairy-free cheddar for a satisfying, shareable meal.
Ingredients
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6 bell peppers (any color), tops removed and seeds scooped out
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1 pack Certified Vegan Smart Sausage Chorizo, diced
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1 teaspoon olive oil
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1 onion, diced
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1 zucchini, diced
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1 cup baby bella mushrooms, diced
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2 cups cooked rice
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1 (14 oz) can roasted chopped tomatoes
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1 (15 oz) can black beans, drained and rinsed
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon smoked paprika
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1/2 teaspoon cumin
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2 tablespoons water
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2 tablespoons olive oil
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1/2 cup Violife Cheddar Shreds
Instructions
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Preheat the oven to 350°F.
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Cut the tops off the peppers and remove seeds and membranes. Arrange peppers cut-side up in an oiled baking dish and set aside.
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In a large sauté pan over medium heat, add 1 teaspoon olive oil and cook the diced chorizo for about 5 minutes until lightly crispy.
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Add diced onion, zucchini, mushrooms, garlic powder, onion powder, smoked paprika, and cumin. Sauté until vegetables are soft.
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Stir in cooked rice, black beans, and roasted tomatoes. Mix well and simmer on low heat for 5 minutes.
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Remove the pan from heat and generously spoon the filling into each prepared pepper.
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Sprinkle Violife Cheddar Shreds over each pepper. Drizzle with olive oil, place the pepper tops back on, and add a pinch of salt.
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Pour 2 tablespoons of water into the baking dish. Cover tightly with foil and bake for 40 minutes.
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Remove foil and bake uncovered for an additional 20 to 25 minutes until peppers are tender and tops are lightly browned.
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Let cool slightly before serving.
Notes
Pack the filling tightly so peppers hold their shape.
Covering with foil first helps peppers steam and soften evenly.
Uncover at the end for lightly browned tops.
Leftovers store well and reheat easily.
Nutrition info is approximate.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Dish
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 430kcal
- Sugar: 7g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Carbohydrates: 41g
- Fiber: 11g
- Protein: 17g
