I really outdid myself with these peppers! Who knew that adding figs into the mix would make the filling THAT much more exhilarating? Welp, it did. Is exhilarating the right word? In my case, yes. Anyways. Coupled up with that black/purple rice, and you have yourself a bold, colorful, flavorful dinner. I’m so excited to share this recipe with you!



The Recipe

Oven: 350 F

Cook Time: 45 minutes

You will need:

2 red peppers, halved and cleaned out

1 cup black rice, cooked

1/2 zucchini

1/2 yellow squash

10 dried mission figs, diced

1 garlic clove, diced

1 can pink beans

Olive oil

Dash of paprika, chili powder, salt, and pepper

Tomato Sauce (I used Trader Joe’s Vegan brand – I had leftovers!)

Step 1: Veggie Prep + Figgy Fig!

Chop up those suckers like we always do to start a vegan dish… but this time, add those figs to the mix!

Step 2: Pep Prep

Clean your peppers and slice them down the center… take those seeds out, too! I then lay a thin coat of the tomato sauce on the bottom of my baking dish before settling them in.

Step 3: The Filling

For the filling, I sautéed veggies and figs, alongside the pink beans. A little oil in the pan, and season with the spices as preferred!

Once veggies and beans are cooked, add the cooked rice.

Step 4: Stuff the Peppers

Stuffed those peppers real good ;) then top with a thin coat of your sauce. Cover them with a piece of foil, add to oven, and cook at 350 F for 45 minutes.

You’ll know these bad boys are done when the pepper is soft!

These peppers are super quick, and make for a great dinner. The mission figs added the perfect touch of sweetness. Joe LOVED them, which I was real happy about because I was striking out earlier in the week. I made pumpkin pancakes, and he was not a fan. How? Not sure… he must not be human. Just kidding, Joe! But seriously, how could you not? Weirdo.

I hope that you enjoy these! xx Bianca