Effortless Vegan Spanish Rice & Pinto Bean Stuffed Peppers: A Hearty Weeknight Delight

Hello, friends! Since we last connected, I embarked on an incredible journey and successfully completed the Chicago Marathon. Crossing that finish line, having run 26.2 miles in under 5 hours, was an absolutely unforgettable experience. It was a whirlwind of emotions—from the nerve-wracking lows to the exhilarating highs of immense pride. I’m profoundly grateful for the unwavering support of my friends and family who cheered me on every step of the way.

This week, my focus is on recovery and gentle rejuvenation. That means plenty of long, restorative walks, relaxing yoga sessions, and ample stretching to ease my muscles. And, naturally, it involves indulging in an abundance of hearty, plant-based foods to properly refuel and recharge my body after such an intense expenditure of energy from the race and travel. Frankly, after all that, the thought of spending hours in the kitchen preparing elaborate meals wasn’t appealing.

That’s precisely why these **Spanish Rice & Beans Stuffed Peppers** became our go-to for an easy, satisfying dinner this past week. This recipe is a lifesaver when you crave something warm, comforting, and packed with nutrition without the extensive prep time. They perfectly fit the bill for a delicious, effortless evening meal, ideal for a cozy night in with M.

These baked bell peppers are generously filled with Eden Foods Spanish Rice & Pinto Beans, offering a robust and flavorful core. Once baked to perfection, they’re ready to be adorned with all your favorite toppings, transforming a simple dish into a personalized culinary experience. It’s truly a perfect recipe for a warm, easy weeknight dinner to share and enjoy!

The Magic Behind Minimal Ingredients: Your Simple Shopping List

One of the many beauties of this recipe is its straightforward ingredient list, proving that incredible flavor doesn’t require a pantry full of exotic items. For these delightful stuffed peppers, you only need two main components:

• 4 large bell peppers (any color you prefer!)
• 2 (15-oz) cans of Eden Foods Spanish Rice & Pinto Beans

That’s right, just two core ingredients for a meal that tastes complex and satisfying! We’ll also discuss a variety of optional toppings later to elevate your dish even further.

Crafting Your Stuffed Peppers: A Step-by-Step Guide

Let’s get cooking! This recipe is incredibly simple, making it perfect for both novice cooks and seasoned kitchen veterans looking for a hassle-free meal.

Prepping the Peppers for Perfection

1. Begin by preheating your oven to 350°F (175°C). While the oven heats, line a baking pan with parchment paper. This simple step ensures easy cleanup later and prevents the peppers from sticking.
2. Next, prepare your bell peppers. Carefully cut off the tops of the peppers. These tops can be discarded or finely diced and added to a stir-fry later, minimizing waste. Use a spoon or your hands to remove the core and all the seeds from inside each pepper. You want a clean, hollow cavity ready for stuffing.
3. **Pro Tip on Pepper Size:** I find that medium-large bell peppers work best for this recipe. Their generous size provides ample space to fill with the hearty rice and bean mixture, ensuring each serving is satisfying. While any color works, a mix of red, yellow, and orange peppers adds a beautiful aesthetic to your plate.
4. **The Secret to Tender Peppers:** The key to perfectly soft, yet firm, stuffed peppers lies in a quick pre-boil. This step softens the bell peppers, ensuring they cook through evenly and have a delightful texture when baked, rather than being too crunchy or tough. Add the cored peppers to a pot of vigorously boiling water and let them boil for just 3-5 minutes. This brief blanching is all it takes!
5. Once parboiled, drain the peppers thoroughly. You can place them upside down on a clean kitchen towel or paper towels to remove any excess water. Set them aside while you prepare the filling.

The Star Filling: Eden Foods Spanish Rice & Pinto Beans

Now that your bell peppers are prepped and ready, it’s time for the star of the show: the Eden Foods Spanish Rice & Pinto Beans. This product is a game-changer for quick, delicious, and nutritious meals.

These convenient cans are packed with premium, U.S. organic short grain brown rice and organic family pinto beans. The mixture is expertly seasoned with a savory organic spicy tomato puree and a touch of sea salt, creating an authentic and robust Spanish-inspired flavor profile. The best part? The filling is already perfectly cooked and seasoned, saving you precious time and effort in the kitchen – no extra chopping, no extra pots, just pure convenience!

Beyond its incredible flavor, this mix of whole grains and beans delivers a complete plant-based protein, which is incredibly beneficial, especially for recovery after something as demanding as a marathon. It’s also naturally gluten-free and low-fat, making it a healthy choice for various dietary needs. Furthermore, it’s an excellent source of fiber, magnesium, and zinc, contributing to overall well-being and sustained energy.

While it’s the perfect ready-made filling for these stuffed peppers, don’t limit its potential! This versatile blend is also fantastic as a delicious base for burritos, tacos, or grain bowls. You can effortlessly add it to soups, stews, or even use it to stuff other vegetables like zucchini or tomatoes for endless culinary creativity.

Stuffing and Baking Your Flavorful Creation

5. With your parboiled peppers and ready-to-use filling, the next step is to spoon the Spanish Rice & Pinto Beans into each bell pepper, filling them generously to the top. Don’t be shy – pack them quite full! The goal is a hearty, satisfying portion.
6. Continue this process until all your peppers are stuffed, or you’ve used up all the rice mixture. Typically, two 15-oz cans are just right for filling 4 medium-sized bell peppers. However, the exact number of stuffed peppers you get may vary slightly depending on the size and shape of your individual peppers. If you have smaller peppers, you might find yourself stuffing more of them!

7. Once stuffed, arrange the peppers on your prepared baking pan. Place the pan into the preheated oven and bake for 25-30 minutes. The peppers are ready when they are heated throughout, softened even further, and you’ll notice a delightful browning around their edges. The top layer of the rice and beans will also begin to crisp up slightly, adding wonderful texture. This golden-brown crispiness is your visual cue that they’re perfectly done!

Elevate Your Experience with Delicious Toppings

While the stuffed peppers are incredibly flavorful on their own, this recipe truly shines when you get creative with toppings. Think of them as a canvas for your favorite fresh, vibrant additions! To serve, carefully plate your warm, baked stuffed peppers. Be mindful that they will be very hot straight from the oven.

You can choose to serve them whole for a beautiful presentation, or for easier eating and to release some of that internal heat, you can slice them open down the middle. Then, it’s topping time! Load them up with all your favorite fresh ingredients before diving in.

My go-to topping combination includes creamy slices of **avocado**, adding a rich and healthy fat, a generous sprinkle of fresh **cilantro** for herbaceous brightness, a squeeze of zesty **lime juice** to cut through the richness, a spoonful of your favorite **salsa** for a touch of spice and tang, and a dollop of cooling **vegan yogurt** or sour cream alternative to balance everything out. The contrast of textures and flavors from these toppings truly takes the dish to the next level!

Other fantastic topping ideas to consider:

• **Pickled Red Onions:** For a tangy, slightly sweet crunch.
• **Jalapeños:** Freshly sliced for a kick, or pickled for a milder heat.
• **Nutritional Yeast:** For a cheesy, umami flavor without dairy.
• **Hot Sauce:** Drizzle your favorite for an extra layer of heat.
• **Crumbled Tortilla Chips:** To add a satisfying crunch.
• **Fresh Chives or Scallions:** For a subtle oniony flavor and color.

Storage and Meal Prep Tips

These Spanish Rice and Beans Stuffed Peppers are not only delicious fresh but also make fantastic leftovers, perfect for meal prepping! Any remaining peppers can be stored in an airtight container in the refrigerator for 2-3 days. When you’re ready to enjoy them again, simply reheat them in the microwave until warmed through. They’re just as satisfying the next day, making your weeknight meals even easier.

I genuinely hope you enjoy these Spanish Rice and Beans Stuffed Peppers as much as M and I do. The sheer convenience of having the flavorful filling already prepared means you don’t have to spend any extra prep time or dirty additional dishes to create a wholesome, satisfying meal. It’s the ideal recipe for a simple yet incredibly hearty weeknight dinner that’s perfect for sharing with loved ones.

This dish offers everything you could want in a comforting meal: it’s warm, incredibly hearty, and absolutely packed with nourishing plant-based protein and fiber. Feel free to mix up new variations each time you make them by experimenting with your personal favorite toppings. The possibilities are endless!

Enjoy every delicious bite!

Share Your Creations!

If you decide to make these delicious Spanish Rice & Beans Stuffed Peppers, I would absolutely love to hear from you! Your feedback helps me create even more yummy recipes to share.

Please be sure to leave a comment and a rating below to let me know what you think. And don’t forget to give me a shout-out on Instagram! Use the hashtag #floraandvino so I can see your amazing creations and share them with our community.

For more plant-based recipe inspiration, be sure to check out my Pinterest page. You can pin more delightful recipes like this one to save for later.

Looking for other fantastic stuffed pepper ideas? Explore my recipe for Southwestern Black Bean & Veggie Burger Stuffed Bell Peppers for another flavorful option.

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XO Lauren

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This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!