Stuffed Taco Peppers

 
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Funny story, this recipe was inspired by my trip to Taco Bell. I know what you are thinking…Taco Bell? Yes, Taco Bell. Did you know Taco Bell has tons of vegan options?! You have the option to sub meat with beans. So delicious!

I decided for this recipe I wanted to put a spin on the traditional taco and stuff all the typical taco ingredients in a pepper! By cooking the pepper, the pepper becomes juicy and delicious and balances out the spicy black beans. This recipe is customizable and can be adapted to fit any taco preferences. I hope you enjoy!

If you love southwest inspired food be sure to check out these other recipes: 

Mexican One Pot Red Quinoa 
Smashed Bean Taco Salad
Tortilla Soup 

We would love to know if you make this! Tag @badtothebowl on social media. 

 
 

Stuffed Taco Peppers

Easy stuffed green peppers full of plant based foods with some spice!
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Main
Servings: 4 servings
Calories: 300kcal

Ingredients

  • 2 peppers
  • 1/2 cup of rice
  • 1/2 cup of shredded lettuce
  • 1/2 cup of salsa
  • 1/2 cup veggies of choice (broccoli, carrots, zucchini – sky’s the limit!
  • 1 can of black beans, drained and rinsed
  • 2 TBSP of ground cumin
  • 2.5 TBSP of chili powder
  • 2 TBSP of oregano
  • 1.5 TSP of cayenne
  • 2 TBSP of paprika
  • 1 TBSP of garlic powder

Instructions

  • Set oven to 375 degrees. Clean peppers and cut top off, take out seeds.
  • Place peppers in oven.
  • While peppers are cooking rinsed and drained black beans and place on a skillet
  • Add in cumin, chili powder, oregano, cayenne, paprika and garlic powder.
  • Add a small amount of water and set on medium heat, stir and mix frequently.
  • Prepare veggies as needed
  • Assembly: let peppers cool off then add in rice, layer with veggies and beans. Top with rice, veggies & beans with lettuce and then finish it off with salsa.

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