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!
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.
