Stuffed Bell Peppers & Creamy Avocado Rice

Creaminess brings together a rich, luscious finish to any dish. And, concoctions of flavor doesn’t need to be sacrificed for those of us who follow a vegan and/or plant-based diet.

One of my favorite substitutes to mayonnaise, heavy cream and butter is avocado. While some pairings and substitutes have its limitations, avocado has been a one fruit wonder.


This week’s inspired recipe is a Vegan, Plant-Based Stuffed Bell Pepper & Creamy Avocado Rice.


  • 1 yellow bell pepper
  • 1/3 cup mushrooms, diced
  • 1 beefsteak tomato, diced
  • 1 small onion, diced
  • 1/3 cup sweet pea
  • 1/2 lemon, freshly squeezed
  • 1 avocado, mashed
  • 1/3 cup cilantro, minced
  • 1 and 1/3 cup water
  • 2 cups quick cooking brown rice
  • Salt and pepper for seasoning


Creamy Avocado Rice

  1. Bring the water and 1 tsp salt to a boil in a medium saucepan. Pour in the rice, bring it back to a boil and let the rice cook, simmering and covered, for 5 minutes.
  2. Remove the pan from heat and leave it covered for another 5-10 minutes until the water is absorbed and the rice is tender.
  3. Spoon the mashed avocado into the brown rice and mix together. Stir in the lime juice, salt, and cilantro before serving.

Stuffed Bell Pepper:

  1. Pre-heat the oven to 350°F.
  2. Cut the stem end of the bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. In an deep dish saucepan, add enough water to cover peppers. Place the bell pepper in the saucepan, and bring to boil for 2 minutes; drain. 
  3. In 10-inch skillet, cook onions, mushrooms, sweet pea and tomatoes over medium heat 8 to 10 minutes, stirring occasionally. Add salt, pepper and lemon juice for seasoning.
  4. Stuff peppers with vegetable mixture. Stand peppers upright in a glass pan.
  5. Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender.

To Serve:

  1. Spoon the Creamy Avocado Rice on a plate. Lay this flat through the plate.
  2. Place the Stuffed Bell Pepper on top of the Creamy Avocado Rice, and tilt over. This will coat the Creamy Avocado Rice with the citrus, peppery notes of the marinate from the vegetable stuffing.
  3. Voila, enjoy and serve!


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