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Stuffed Mini Peppers
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5 from 1 vote

Smoky & Sweet Black Bean-Stuffed Mini Peppers

These delightful stuffed mini peppers are perfect as an appetizer or as a main dish served with a healthy green salad.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: All
Diet: Vegan, Vegetarian
Servings: 4 servings
Author: Deborah

Ingredients

  • 20 Mini Bell Peppers
  • ½-1 cup Couscous Cook separately per manufacturers instructions
  • 1 tablespoon Virgin Coconut Oil Melted
  • ½ red onion Diced
  • 1 rounded teaspoon ground cumin
  • ½ rounded teaspoon sage
  • ½ rounded teaspoon tarragon
  • ½ rounded teaspoon smoked paprika
  • 2 heaping tablespoon sun-dried tomatoes julienne style in oil
  • 1-2 tablespoon adobo sauce depending upon your heat preference
  • ½ can 15 oz. vegan black beans
  • 2 ` tablespoon balsamic vinegar to drizzle on peppers post-oven
  • 2 tablespoon pure maple syrup Grade A; to drizzle on peppers post-oven
  • ¼ cup vegan cheese shredded
  • ½ cup fresh strawberries sliced for garnish

Instructions

  • Preheat oven to 375 degrees Fahrenheit.
  • Wash peppers in colander. Allow to dry. Slice in half length-wise. Line 2 baking sheets with parchment paper. Brush with thin veil of olive oil. Place peppers on baking sheets, 5 to a row.
  • Prepare couscous in medium sauce pan per manufacturers instructions. For mine, I added ½ cup couscous to 1 ¼ cup boiling water. I brought back up to boil, then covered the pan and simmered on medium heat until all the water has absorbed. This takes about 15-20 minutes. Set aside.
  • Melt 1 tablespoon of coconut oil in large saucepan or wok. Add onions and simmer until translucent, about 8 minutes.
  • Add spices, sun-dried tomato and adobo sauce. Simmer on medium heat until thoroughly mixed.
  • Add black beans and couscous. Stir until all ingredients are well-combined. Simmer for about 10 minutes.
  • Add vegan cheese and stir until melted. Allow mixture to cool for about 5 minutes.
  • Stuff each pepper with 1 tablespoon of black bean mixture. Place baking sheets in oven and cook for 30 minutes.
  • Remove peppers from oven. Allow to cool for 5 minutes. Drizzle balsamic vinegar and maple syrup on top. Garnish with fresh strawberries and serve immediately. Enjoy!