Vegan Cauliflower Rice Stuffed Peppers
Colorful bell peppers filled with seasoned cauliflower rice, black beans, sweetcorn, and vibrant spices make a satisfying plant-based main course that's naturally low-carb and packed with vegetables. This version combines the heartiness of beans and the freshness of cauliflower rice with Mexican-inspired flavors from salsa and taco seasoning, creating a complete meal with substance and taste. Perfect for weeknight dinners, meal prep, or impressing guests seeking vegan options, these stuffed peppers deliver bright flavors and interesting textures in one colorful package. The beauty lies in its simplicity and flexibility—you control the seasoning level and can customize toppings to suit preferences. Roasting the peppers briefly before filling ensures they're tender without becoming mushy, while the warm filling contrasts nicely with optional cool toppings like avocado and fresh cilantro. Ideal for anyone eating plant-based, managing carbohydrate intake, or simply seeking a vegetable-forward dinner that's genuinely delicious rather than a compromise.
Ingredients
- 2 peppers, halved and seeded
- 1 small onion, peeled and diced
- 2 bags cauliflower rice, fresh or frozen
- 1 red chilli, deseeded and chopped
- 1 small tin sweetcorn, drained
- 1 tin black beans, drained and rinsed
- 5 tablespoons salsadiced tomatoes with cumin and lime3-4 tablespoonstomato-based;fresh
adds brightness differently
Full guide → - ½ packet taco or fajita seasoning
- vegan grated cheese(optional)
- olive oil
- cooking spray(optional)
- cilantro, fresh, for serving(optional)
- avocado, mashed, for serving(optional)
- vegan sour cream, for serving(optional)
Instructions
- 1
Preheat the oven to 400°F or 350°F for fan ovens.
- 2
Halve the peppers lengthwise and remove all seeds.
- 3
Rub with olive oil or spray with cooking spray, season, and roast for 10 minutes.
- 4
Meanwhile, heat olive oil or cooking spray in a large frying pan over medium heat.
- 5
Add the diced onion and chopped chilli, cook until softened, about 5 minutes.
- 6
Add the cauliflower rice and cook until warmed through, about 3-4 minutes if fresh or 7-8 minutes if frozen.
- 7
Stir in the taco or fajita seasoning and cook for another minute.
- 8
Remove from heat and stir through the salsa, drained black beans, and drained sweetcorn.
- 9
Fill the roasted pepper halves with the cauliflower mixture.
- 10
Optionally top with vegan grated cheese.
- 11
Return to the oven for 20 minutes.
- 12
Serve optionally with fresh cilantro, mashed avocado, salsa, and vegan sour cream.
Tips
Pre-roast the peppers for 10 minutes so they soften slightly and won't release excess water into the filling. This prevents a soggy texture and ensures the peppers stay structurally sound.
Keep the cauliflower rice filling warm before stuffing—cold filling in already-roasted peppers will cool them down. Work quickly from pan to oven to maintain even cooking.
Toast your spice blend for 30 seconds in the hot pan before adding wet ingredients. This blooms the flavors and prevents the seasoning from tasting flat or chalky in the finished dish.
Good to Know
Covered in the refrigerator for up to 3 days. Reheat in a 180 degrees Celsius oven for 15 minutes or in the microwave until warmed through.
Prepare the cauliflower rice filling up to 24 hours ahead and refrigerate. Halve and prep peppers the morning of cooking. Assemble and bake the day you serve.
Serve hot or warm with optional toppings: fresh cilantro, mashed avocado, extra salsa, lime wedges, and vegan sour cream on the side.
Common Mistakes
Use olive oil or cooking spray on the peppers before roasting to prevent sticking and ensure even browning at the edges.
Drain and rinse canned beans thoroughly to remove excess sodium and minimize digestive discomfort.
Don't overstuff the peppers or they'll burst during roasting—fill to just below the rim.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
full control over heat and sodium
Full guide →adds brightness differently
Full guide →FAQ
Can I make this recipe gluten-free?
Yes. All ingredients are naturally gluten-free except some taco seasoning blends. Check your seasoning packet or use homemade spice mix with cumin, paprika, garlic powder, and chilli powder to ensure it contains no hidden wheat.
What if I don't have cauliflower rice?
Substitute with brown rice, quinoa, or finely chopped regular cauliflower. Adjust cooking times accordingly—brown rice needs 15-20 minutes, quinoa 12-15, and fresh-chopped cauliflower 10-12 to soften properly.
Can I freeze these stuffed peppers?
Yes. Assemble unbaked peppers, wrap individually in plastic wrap and foil, then freeze for up to 3 months. Bake from frozen at 180 degrees Celsius for 35-40 minutes. No need to thaw beforehand.