Grilled Stuffed Bell Peppers

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Servings: 6


  • 1 15 ounce can black beans, drained & rinsed
  • 5 tablespoons olive oil, divided
  • 1 ½ cups cooked wild rice
  • ¾ cup vegan bacon, cooked & crumbled
  • ¾ cup grilled corn
  • ½ cup green onions, sliced
  • 2 cloves garlic, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 6 bell peppers, tops removed & seeded
  • For the Vegan Blue Cheese Dressing:
  • 1 ¼ cups Ripple Half & Half
  • 1 cup raw cashews, soaked in 3 cups water overnight
  • 1 ½ tablespoons apple cider vinegar
  • 1 tablespoon nutritional yeast
  • 1 tablespoon white miso paste
  • 1 teaspoon kosher salt
  • ½ teaspoon onion powder
  • ½ teaspoon dried dill weed
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon cayenne pepper
  • ¼ cup firm tofu, crumbled


  1. Make the blue cheese dressing: Drain the water from the cashews.
  2. To a high speed blender (or using an immersion blender) add cashews, Ripple Half & Half, apple cider vinegar, nutritional yeast, white miso paste, salt, onion powder, dill, black pepper, and cayenne pepper. Process until smooth. Taste, and adjust seasoning as needed.
  3. Stir in crumbled tofu then transfer to a bowl, cover with plastic wrap, and place in the refrigerator.
  4. Preheat grill to medium-high heat. Coat peppers with 2 tablespoons olive oil.
  5. Place peppers on grill, turning once, until slightly charred in spots, 5-8 minutes. Remove from heat and place peppers in a large skillet or grill pan.
  6. To a medium mixing bowl add black beans, rice, vegan bacon, corn, green onions, remaining 3 tablespoons olive oil, garlic, salt, and pepper. Stir to combine.
  7. Fill each bell pepper half with the filling.
  8. Place stuffed peppers back on the grill and cook for 5 more minutes.
  9. Remove from grill and serve with a drizzle of the blue cheese dressing.

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