Callaloo Stuffed Peppers

Your diet is a bank account. Good food choices are good investments.
— B. Frankel

A simple dinner with simple healthy ingredients is on the menu tonight. Did I ever tell you how much I love stuffed peppers. The first time I tasted them was when I was a little girl and my aunt made the most delicious baked peppers with ground beef, rice and black beans. I was thinking about those peppers and wanted to make a vegetarian version that is just as delicious. 

Vegan Stuffed Peppers

For this recipe we decided to use traditional Jamaican ingredients to stuff the peppers and make the rice to go along with it. The steps are simple and easy as pie. 

Ok, let's get to the food......

Vegan Stuffed Peppers

Now that we have the jackfruit ready, let's add a simple slaw for added texture. This recipe is quick and easy. 

print recipe
Callaloo Stuffed Peppers
  • 1 oz Vegan Butter
  • 1/2 cup Sweet Onion
  • 1/2 cup Green Onion
  • 1 tsps Thyme
  • 1 tsps Crushed Pimento Seed
  • 1 Scotch Bonnet Pepper
  • 1 cup Callaloo
  • 2 cups Rice
  • 3 cups Water
  • 1 tsps Salt
  • 1 tsps Black Pepper
  • 2 Tb Granulated Sugar
  • 1/4 cup Coconut Milk
  • 1 can Canned Black Beans
  • 1/2 cup Finely chopped Green Peppers
  • 3 Peppers of your choice, split in half
  • 1 cup Parmesan Cheese
  • 1 cup Panko Bread Crumbs
In a pot over a low flame, melt butter and saute onion, green pepper, green onion, thyme, pimento and hot pepper for 2 minutes. Stir ingredients lightly. Do not allow the scotch bonnet to burst in the pot. Add callaloo and continue to cook for another 5 minutes. Add washed rice to the pot with just enough water to cover the rice. Add salt, black pepper, sugar, coconut milk, and black beans. Stir to combine all the ingredients.Allow rice to come to a boil then reduce the flame to very low, cover pot and let simmer for 10 minutes. Stir rice to make sure it is tender and fluffy. If it seems like it needs more time. Cook for 5 minutes then turn off heat. Mix Parmesan cheese and panko bread crumbs in a bowl. Scoop rice mixture into peppers and top each pepper with Parmesan cheese mixture. Heat oven to 400, place peppers on baking tray, place in oven and bake for 20 minutes or until topping in golden brown.
Prep time: Cook time: Total time: Yield: 6
Vegan Stuffed Peppers

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