Taco Stuffed Peppers

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Taco Stuffed Peppers

Mexican version of stuffed pepper recipe
Prep Time15 minutes
Cook Time40 minutes
Course: Main Course
Cuisine: Vegan
Servings: 2
Calories: 1322kcal


  • 4 bell peppers you chose the color
  • 1 1/2 cups black beans rinsed and drained
  • 1 1/2 cups brown rice cooked
  • 1 cup onion I use Yellow
  • 1 clove garlic chopped
  • 1 1/2 cups tomatoes diced
  • 2 cups salsa separated
  • 1 cup Pico de Gallo garnish
  • 2 tbsp cilantro chopped
  • 2 limes wedged
  • 2 cups vegan cheese optional
  • 1 serving best taco seasoning


  • Preheat oven to 375° and spray a large baking dish with cooking spray.
  • Cut those bell peppers in half. Dig in and take out all those damn seeds and the ugly stuff
  • Arrange in an oven safe bowl with the open side up. ffs
  • Rinse and drain your beans. I use black, use what you want. Like I would care.
  • Cook the rice or use just james grain mix
  • Put a big ass skillet on the stove and put on medium heat. Add some Veggie broth, or just water, or spray with cooking oil
  • Add onion and cook for about 5.1 minutes, then add garlice for about 1.2 minutes
  • add beans and tomatoes and cook for 4.1 minutes
  • add taco seasoning
  • add 1 cup of salsa and get that fucker up to a simmer
  • Slop mixture into each pepper. Top with fake cheese optional and bake until the cheese is melted and the peppers are crisp-tender, about 20.6 minutes.
  • Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.


Serving: 2halves | Calories: 1322kcal | Carbohydrates: 234g | Protein: 35g | Fat: 30g | Saturated Fat: 9g | Sodium: 3777mg | Potassium: 2533mg | Fiber: 34g | Sugar: 38g | Vitamin A: 10223IU | Vitamin C: 357mg | Calcium: 308mg | Iron: 10mg