Vegan Stuffed Peppers

Bell peppers are stuffed with bulgur, arugula, and 4 different kinds of beans in this quick vegan recipe perfect for a weeknight dinner.

• Preparation Time: 15 mins
• Cooking Time: 42 mins
• Total Time: 57 mins
• Calories: 289 Calories

Ingredients

• 1 teaspoon salt
• 1 cup water
• ½ teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 1 cup corn kernels
• ½ cup bulgur
• 2 cups arugula
• ½ cup black beans, rinsed and drained
• ½ cup garbanzo beans, drained
• 4 red bell peppers, halved lengthwise and seeded
• 1 (24 ounce) jar tomato sauce, or more to taste
• ½ cup lima beans, drained
• ½ cup kidney beans, rinsed and drained

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a 9x11-inch baking pan with aluminum foil. Arrange bell pepper halves in the baking pan.

Step 2

Bring water and bulgur to a boil in a small saucepan. Cover and simmer until bulgur is tender, 12 to 15 minutes. Drain excess water.

Step 3

Combine bulgur, tomato sauce, arugula, corn kernels, garbanzo beans, lima beans, black beans, kidney beans, salt, paprika, basil, and oregano in a large bowl. Fill each bell pepper half generously with bulgur mixture.

Step 4

Bake in the preheated oven until bubbly and hot, 25 to 30 minutes.