Vegetable, Black Bean, and Wild Rice Stuffed Peppers [Food Processor Attachment]

Loved for Lifetimes Recipe

Stuffed peppers with a classic spicy marinara is the kind of recipe that's handed down from generation to generation -- the perfect blend of nostalgia and healthy comfort food!

stuffed peppers


  • ½ Tablespoon (125 g) red onion, peeled, quartered
  • 1 (200 g) zucchini, chunked
  • 1 cup (60 g) mixed mushrooms, sliced
  • 1 cup (100 g) cauliflower, cut into florets
  • 1 Tablespoon (15 ml) olive oil
  • 1 can (425 g) black beans, drained, rinsed
  • 1½ cups (270 g) wild rice, cooked, cooled
  • 3½ cups (880 ml) Simple Stuffed Pepper Tomato Sauce, split use
  • 3 (490 g) red bell peppers, cut in half (horizontally or vertically), insides cleaned out


  1. Preheat oven to 350°F (175°C). Spray an oven-safe dish with non-stick spray.
  2. Fit the Food Processor with the Multi-Use Blade. Place onion, zucchini, mushrooms and cauliflower into the Vitamix container in the order listed and secure the lid. Pulse the mixture 8–10 times until evenly chopped or desired consistency is reached.
  3. Heat a large non-stick pan over medium high heat. Add olive oil. Add chopped vegetables. Sauté 8-10 minutes. Add black beans, wild rice, and 1 1/2 cups of Stuffed Pepper Marinara. Cook for an additional 3–5 minutes. Remove from heat and cool completely.
  4. Spread the remaining 1 1/2 cups of marinara onto the bottom of the baking dish. Fill each bell pepper with about 1/2 cup of chilled filling mixture. Arrange the filled peppers upright in the prepared baking dish. Top with remaining marinara.
  5. Place in preheated oven and bake for 45–60 minutes or until filling is warmed through and peppers are cooked.

Chef's Notes

Is someone in your household picky with their veggies? This is one of those mix and match recipes that works very well with what you have on hand. You can ensure everyone eats their vegetables and it helps reduce food waste, a win-win!