Portions: servings

Calories: 486kcal

5 from 1 vote

Bring in some Caribbean flavor to your dinner, and dress it up in these Peppers stuffed with rice and beans, an unusual and attractive alternative to everyday rice. It's the perfect vegan dish that meat lovers will love, too.

By Clara Gonzalez - Last revised Sep 30, 2025. Original May 2, 2008.

Why I ❤️ it Recipe Ingredients Preparation

Vegan bell pepper stuffed with rice and beans.

Vegan stuffed bell peppers with rice.

Why I ❤️ it

I cooked the rice for this recipe differently than most other rice recipes on our blog. The rice is cooked partially, and then the rice finishes cooking in the oven.

There is some flavor exchange between rice and peppers, which results in a gorgeous and flavorful dish that is easier to make than it seems.

Vegan stuffed bell peppers recipe

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Peppers Stuffed with Rice and Fava (or Butter) Beans Recipe: I have used this version of the "moro" (rice and fava beans) for stuffing roasted pepper, an unusual and attractive option to everyday rice.

Course: Dinner, Lunch

Inspiration: Caribbean, Dominican

Category: beans, peppers stuffed, rice and beans

Author: Clara Gonzalez

Prep Time10

Cook Time30

Total Time40

Utensils and tools

Dutch oven

Ingredients

6 bell peppers
5 tablespoons of olive oil
2 cups of boiled or canned butter beans (or white beans)
1 bay leaf
2 teaspoons of minced parsley
¼ teaspoon of dry, ground oregano
½ teaspoon of freshly cracked black pepper
3 crushed cloves of garlic (about a tablespoon)
1 cup of tomato sauce
2 cups of vegetable broth
2 cups of long-grain rice
1½ teaspoon of salt (or more, to taste)

Preparation

Before you start, make sure you have all the ingredients and utensils ready.

Step 1: Prepping peppers

Cut the top of the bell peppers and remove the seeds and the white parts from the inside. Using half the oil grease the bottom of a baking tray, and the outside of each pepper. Set aside.

Step 2: Cooking rice

In a pot, heat the other half of the oil over medium heat. Add the beans, bay leaves, parsley, a pinch of oregano, pepper, and garlic. Cook and stir for a minute. Stir in the tomato sauce and 2 cups of water. Season it with salt to taste.

When the water breaks the boil, add the rice. Stir to mix. Stir regularly to avoid excessive sticking.

When all the liquid has evaporated remove from the heat. The rice will not be completely cooked, it'll finish cooking in the oven.

Step 3: Cooking peppers

Stuff the peppers with the rice and cover with the top of each pepper. Place them in a deep baking pan that is taller than the peppers. Cover the pan tightly with aluminum foil.

Bake in preheated oven to 350 ºF [170 ºC] for 20 minutes. Remove from the oven and try the rice. It should be firm but tender inside. If necessary, return to the oven for another 5 minutes.

Step 4: Serving

Take the tray out of the oven, and keep the aluminum cover on until it's time to serve.

See serving suggestions below.

Top tips

Note the serving size (1 pepper per person) and double the ingredients if you wish to make bigger portions.
You can use another type of beans for this dish, red kidney beans, black beans and white beans also work very well.

Serving suggestions

This can be a great vegan side dish, and I love it with Berenjena guisada, a roasted and stewed eggplant dish.

If you are not vegan, you'll love this dish with Cuban ropa vieja, Beef picadillo, Chicken ropa vieja, and these Bacon-wrapped chicken breast rolls.

Variations

You can make this dish with other types of beans like white beans, black beans, pinto beans, or red kidney beans.

For more butter beans recipes, check this Fava beans and bacon salad, and this Moro de habas (rice with butter beans).

Nutritional information

More rice recipes

More: rice recipes meatless recipes dinner recipes

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Vegan bell pepper stuffed with rice.

Serving: 6 servings

Ingredients

6 bell pepper
5 tablespoons olive oil
3 cups boiled fava beans or chicken broth
3 bay leaves (optional)
2 teaspoons parsley finely diced
¼ teaspoon ground oregano
½ teaspoon ground black pepper
3 garlic cloves crushed
1 cup tomato sauce
2 cups rice
1½ teaspoon salt (or more, to taste)

Instructions

Prepping peppers

Cut the top of the bell peppers and scoop out the seeds and the white parts from the inside.
Using half the oil grease the bottom of a baking tray, and the outside of each pepper.
Set aside.

Cooking rice

In a pot heat the other half of the oil over medium heat. Add the beans, bay leaves, parsley, a pinch of oregano, black pepper, and garlic. Cook and stir for a minute. Stir in the tomato sauce and 2 cups of water. Season with salt to taste.
When the water breaks the boil, add the rice. Stir to mix. Stir regularly to avoid excessive sticking.
When all the liquid has evaporated remove it from the heat. The rice will not be completely cooked, it'll finish cooking in the oven.

Cooking peppers

Stuff the peppers with the rice and cover with the top of each pepper. Place in a deep baking pan that is taller than the peppers. Cover the pan tightly with aluminum foil.
Bake in preheated oven to 350 ºF [170 ºC]. for 20 minutes. Remove from the oven and try the rice, it should be firm but tender inside. If necessary, return to the oven for another 5 minutes.