June 7, 2022
Taco Stuffed Peppers
These Taco Stuffed Peppers are a colorful, easy-to-make recipe that everyone is sure to love! Sweet bell peppers are stuffed with seasoned ground ‘beef’, beans, rice, roasted corn, and creamy vegan cheese, then baked until hot and melty. This simple 30-minute dish is perfect for any night of the week!
taco stuffed peppers
If you’re looking for an easy and delicious weeknight meal, add these Taco Stuffed Peppers to your arsenal of “Weeknight Recipe” ideas. Bell peppers are stuffed with seasoned ground ‘beef’, hearty beans & rice, and roasted corn – then loaded with creamy vegan cheese, baked to melty perfection and topped with all the classic taco favorites!
Grab a drink and let’s get to cookin’ the easiest and tastiest taco stuffed peppers!
what goes into taco stuffed peppers (plus any substitutions)
Think of everything you love in a big taco salad … that’s basically what we’re putting in our Taco Stuffed Peppers! Here’s what you’ll need:
- Avocado oil
- White onion
- Fresh Garlic
- Vegan ground: I find vegan ground pretty accessible, but if you’re unable to access then, you can certainly use an alternative such as Plant Boss, seasoned TVP, or crumbled/shredded tofu (my recipe for Barbacoa-Inpired Tacos uses shredded tofu and it’s DELICIOUS)! Alternatively, you can skip the ‘protein’ altogether and just extra heavy on the beans, rice, and veggies!
- Vegan-friendly taco seasoning: you are certainly welcome to make your own taco seasoning, but I find using store-bought taco seasonings are quicker, and taste just as good!
- Fire roasted tomatoes: I buy fire-roasted tomatoes in the can, but if you have some cherry tomatoes that are about to go bad, quickly pan roast those and thrown ’em in instead! You can also sub for regular diced tomatoes in the can.
- Fire roasted corn: I always have frozen fire roasted corn in my freezer (I love it!), but feel free to use fresh corn if it’s in season, or canned corn if you have it!
- Black beans: any beans will work here! I also love using pinto beans or kidney beans!
- Cooked brown rice: white rice works, too! Just make sure it’s already cooked! Sometimes I even use the rice packets than you can quickly throw in the microwave (you don’t actually need to microwave them as they’ll cook in then oven!).
- Vegan shredded cheese: any brand and any flavor you love works!
- Cilantro
- Bell peppers
- Toppings: lettuce, vegan sour cream (homemade or store-bought), red onion, and hot sauce!
how to make taco stuffed peppers
Unlike many other stuffed peppers recipes, I don’t partially bake the bell peppers in this recipe before stuffing them and baking them again. I find this not only saves time, but also preserves some of the crunchiness of the peppers, which I really enjoy! Additionally, my recipe calls for cooked rice. I’ve seen recipes that call for partially cooked rice and even uncooked rice (where the rice cooks inside the pepper), but when testing out various methods, I find fully cooked rice is a foolproof method! Here’s how to make ’em:
1. prepare the filling
To prepare the filling, some oil in a large sauté pan over medium heat. Add the vegan ground, season, and cook, stirring often, until heated through. Add the onion and garlic and continue to cook a couple more minutes. Reduce the heat to medium-low and add the remaining ingredients, up to the bell peppers. Stir and cook until heated through. Taste and adjust seasonings if necessary. Remove from the heat and set aside.
2. stuff the peppers:
Cut each pepper in half lengthwise and scoop out the seeds and white membranes. Spoon the filling into each of the halved peppers and place them in a large baking dish.
3. bake and enjoy!
Cover tightly with foil and bake for 30 minutes. Garnish with vegan sour cream, shredded lettuce, red onion, your favorite hot sauce, and enjoy!
more easy recipes to get you through the week:
- Chick’n Verde Stuffed Poblano Peppers
- ‘Beef’ and Broccoli Noodles
- Mediterranean-Inspired Stuffed Peppers
- Skillet Baked Ziti
- General Tso’s Cauliflower
let’s taco ’bout it!
I hope you love my Taco Stuffed Peppers as much as I do! If you give ’em a try, I wanna hear all about it! Snap a photo or a video, share it on Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing all your recreations of my recipes! Til next time, friends!
XOXO!
Taco Stuffed Peppers
Ingredients
- • 1 tablespoon avocado oil
- • 1 small white onion diced
- • 8 cloves garlic minced
- • 12 ounces vegan ground
- • 1 1-ounce packet vegan-friendly taco seasoning
- • 1 15-ounce can diced fire roasted tomatoes, drained
- • 1 cup fire roasted corn
- • 1 cup black beans
- • 1 cup cooked brown rice
- • 1 ½ cups vegan shredded cheese blend divided
- • ¾ cup fresh chopped cilantro divided
- • 3 large bell peppers cut in half lengthwise, deseeded, and deveined
Garnishes:
- • Vegan sour cream
- • Shredded lettuce
- • Red onion
- • Hot sauce of choice
Instructions
- To prepare the filling, heat the oil in a large sauté pan over medium heat. Once the oil is hot, add the vegan ground and season with the oregano, basil, salt, pepper, and pepper flakes. Using the back of a wooden spoon or spatula, break the ground into bite size pieces and cook, stirring often, until heated through 4 to 5 minutes. Add the onion and garlic and continue to cook another 2 to 3 minutes.
- Reduce the heat to medium-low and add the remaining ingredients, up to the bell peppers. Give it a good stir to ensure everything is well combined. Continue to cook, stirring often, until most of the cheese melts through, 2 to 3 more minutes. Taste and adjust seasonings if necessary. Remove from the heat and set aside.
- Preheat oven to 400°F.
- Meanwhile, prepare the bell peppers. Cut each pepper in half lengthwise and scoop out the seeds and white membranes. Spoon the filling into each of the halved peppers and place them in a large baking dish. Cover tightly with foil and bake for 30 minutes.
- Garnish with vegan sour cream, shredded lettuce, red onion, your favorite hot sauce, and enjoy!
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