Plant-Based Stuffed Chilis

Plant-Based Stuffed Chilis by

Michael McMurtrey


Serves: 4

Spice Mixture

  • 2 tsp. smoked paprika
  • 1 tsp. onion powder
  • 1 tsp. dried oregano
  • ½ tsp. garlic powder
  • ½ tsp. cumin powder
  • ½ tsp. chipotle chili powder
  • 1 tsp. black pepper
  • 1 tsp. kosher salt
  • 1 tbsp. brown sugar


  • 8 Hatch green chilis (you can also use
  • 4 bell peppers)
  • 1 tbsp. olive oil
  • ½ red onion, chopped
  • 1 cup corn
  • 1 cup black beans
  • 1 (8.8 oz.) package Spanish style cooked rice


  • ¼ cup water
  • 8 oz. shredded non-dairy cheddar
  • cilantro, chopped for garnish


  1. Heat oven to broil.
  2. Mix all spice ingredients together and set aside.
  3. Prepare peppers to have a pocket for filling, removing ribs and seeds, and place onto a sheet pan.
  4. Place peppers into the oven for about 10 minutes, until they just start to char. Remove.
  5. In a large sauté pan over medium-high heat, sauté red onions in olive oil until just softened. Add corn, black beans, and rice; stir to combine. Sprinkle in the seasoning mix and continue to cook for a couple minutes.
  6. Stuff each pepper with filling and place back in the oven for about 5-7 minutes.
  7. In a sauce pan, add ¼ cup of water and bring to boil. Add the shredded cheese and continue to cook until melted.
  8. Pour cheese sauce over the cooked peppers and garnish with cilantro.