Plant-Powered Mexican-Inspired Stuffed Peppers with Jalapeño Cashew Cream

Stuffed peppers are a classic comfort food—but this version gets a flavorful, plant-powered upgrade with Mexican-inspired spices, black beans, brown rice, and a creamy, zesty jalapeño cashew sauce that brings it all together. Don’t let the ingredient list fool you—these come together surprisingly fast in just a few simple steps. The result? A vibrant, satisfying meal that’s bursting with flavor, fiber, and feel-good nutrients the whole family will love!

This recipe is perfect for busy weeknights or weekend meal prep. Each stuffed pepper is packed with bold spices, wholesome ingredients, and a creamy, dairy-free topping that takes things to the next level. Whether you're plant-based or simply looking to get more veggies on the table, these peppers check all the boxes.

How to Make Them (Without the Fuss)

At first glance, this recipe might seem long, but don’t worry—it’s all about layering simple, fresh ingredients with bold flavor. The actual cooking process is super straightforward and efficient:

1. Make the filling. 

   Just a quick sauté of onions, peppers, tomatoes, and spices, then toss in the corn, black beans, and rice. This takes less than 5 minutes on the stovetop.

2. Stuff the peppers. 

   Slice and seed your bell peppers, stuff them with the filling, and pop them in the oven.

3. Make the cashew cream. 

   While the peppers bake, whip up the jalapeño cashew cream in a blender. It’s a creamy, spicy topper that elevates the dish.

4. Add toppings and serve. 

   Finish with cilantro, hot sauce, or your favorite garnishes and enjoy!

It's just a handful of easy steps for a delicious, crowd-pleasing dish that tastes like you spent hours in the kitchen.

Tips to make it even more efficient for busy weeknights:

• Purchase precut onions and peppers.

• Use one cup of drained canned diced tomatoes instead of fresh.

• Use canned beans, frozen corn, and precooked rice.

• Make the filling and cashew cream ahead of time and store in the refrigerator for up to 3 days before making the recipe.

Nutritional Benefits

This version includes the brand Barvecue "Chicken" Carnitas cooked into the filling

These stuffed peppers aren’t just bursting with flavor—they’re also a nutrition powerhouse. By using carotene-rich bell peppers as the vehicle, you’re getting a hefty dose of vitamin C, beta-carotene (a precursor to vitamin A), and antioxidants that support immune health and healthy skin.

The filling is loaded with plant-based protein and fiber from black beans and brown rice, helping to keep you full and energized. The colorful veggies and spices contribute anti-inflammatory compounds and phytonutrients, while the creamy jalapeño cashew sauce adds healthy fats that support nutrient absorption and a deliciously rich mouthfeel—without the dairy!

Altogether, this dish is:

• High in fiber

• Rich in antioxidants

• Full of vitamins and minerals

• Completely plant-based and gluten-free

• Satisfying and energizing, without being heavy

Plant-Powered Mexican-Inspired Stuffed Peppers with Jalapeño Cashew Cream

These easy Mexican-inspired stuffed peppers are filled with black beans, rice, veggies, and bold spices, then topped with creamy jalapeño cashew sauce. A satisfying, high-fiber, plant-based meal the whole family will love—ready in just a few simple steps.

NOTE: You'll need a total of 7 bell peppers for this recipe!

Serves: 4

Preparation time: 20 minutes

Cook time: 35 minutes

Mexican-Inspired Stuffed Peppers with Jalapeño Cashew Cream Ingredients

Stuffing Ingredients

• 1 cup diced red onion (half a medium onion)

• 1 cup diced pepper (half a large pepper)

• 1 cup diced tomato (2 medium tomatoes)

• 1 tbsp tomato paste

• 1 tbsp smoked paprika

• 2 tsps cumin powder

• 2 tsps chili powder

• 2 tsps garlic powder 

• 1 tsp oregano 

• 1/2 - 3/4 tsp salt

• 1 cup frozen corn, thawed (or canned, drained)

• 1 1/2 cups cooked black beans (one 15-ounce can, drained)

• 1 1/2 cups cooked brown rice (or other cooked rice of choice)

• 1/2 lime 

Pepper Ingredients

• 4–6 large bell peppers, tops and seeds removed (see notes below!)

• 1–2 tbsps extra virgin olive oil (optional)

• salt

Jalapeño Cashew Cream Ingredients

• 1 c raw cashews

• 1/2 c water

• 1 tbsp lemon juice

• 1 tsp apple cider vinegar

• 1/4 tsp salt

• 1/4 cup seeded and roughly chopped jalapeño (about 2 jalapeños)

Topping Ingredients

• Chopped cilantro (optional, to taste)

• Hot sauce (optional, to taste)

Mexican-Inspired Stuffed Peppers with Jalapeño Cashew Cream Directions

1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

2. Heat a large stovetop pan over medium-high heat. Add the diced peppers and onions, cooking for 2 minutes, stirring often to prevent them from sticking to the bottom of the pan. If needed, add 1–2 tablespoons of water to deglaze the pan. If you use oil, you could also add a tablespoon of avocado or olive oil.

3. Add tomatoes, tomato paste, smoked paprika, cumin, chili powder, garlic powder, oregano, and salt. Stir to mix until ingredients are combined. 

4. Add corn, beans, and rice, and lime juice mixing to combine and cooking for another minute. Turn off heat and set aside.

5. Optional: Rub or brush the outside of the bell peppers with extra virgin olive oil and sprinkle with salt before stuffing.

6. Stuff the peppers: Place the bell peppers on the baking sheet, open side up. Spoon the rice and bean mixture into the peppers until the peppers are stuffed to the rim.

7. Bake for 20 minutes. Remove from oven and place the pepper "lids" on top of the peppers and bake for an additional 10 minutes.

8. Meanwhile, make the Jalapeño Cashew Cream: Add all ingredients to a high speed blender and blend until creamy. If the mixture isn't silky smooth or is too thick, add 1–2 tablespoons of water at a time until the desire consistency is reached. It should be a thick sauce consistency.

9. When the peppers finish cooking, add them to your serving plates and drizzle the cashew cream over top.

10. Garnish with chopped cilantro and add hot sauce, if desired.

How to prepare the peppers:

Place each pepper on its side on a cutting board and slice off the top, including the stem. Stand the pepper upright and use a small knife to cut around the inner membrane. Then, use clean hands to pull out the membrane and seeds. Rinse the inside if needed to remove any remaining seeds.

Substitutions

• For the peppers, use orange, green, yellow, or red. Variety is good for overall health!

• Brown, black, red, or white rice all work well.

• Instead of black beans, try pinto or kidney beans.

Reduce Sodium

• Use 1/4-1/2 teaspoon in the filling instead of 1/2-3/4 teaspoon.

• Use no salt added beans and corn.

Add More Protein

• Add more protein by crumbling 1/2 cup firm or extra-firm drained tofu (14 grams of protein) into the filling mixture. Add it when you add the beans and rice.

• Sprinkle 3 tablespoons of nutritional yeast (8 grams of protein) into the filling mixture when adding the beans and rice.

• Add a plant-protein brand, like Barvecue Canitas or Meati Chicken to the filling.

Nut-Free

• In place of cashews, use raw sunflower seeds for the Jalapeño Cream or silken tofu. Reduce the water to approximately 2 tablespoons to reach the desired consistency if you use silken tofu.

Nutrition Information per serving (4 servings total)

515 calories, 19 grams protein, 67 grams carbohydrate, 16.5 grams fiber, 15 grams total fat, 2.7 grams saturated fat, .25 grams omega 3's, 827 mg sodium

Excellent source of: B vitamins, vitamins E, C, K, A, copper, iron, magnesium, potassium, selenium, zinc