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. 

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Stuffed Taco Peppers

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


  • 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


  • 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.


Calories: 300kcal

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