Vegan Southwest Stuffed Peppers

As an Amazon Associate, I earn from qualifying purchases.

Day 39.

It’s Taco Tuesday! Today’s “tacos” are stuffed peppers. Yum! This is a new recipe to me, though I love regular stuffed peppers (veggie-converted) from my Betty Crocker cookbook. This one is practically the same, but the taco seasoning should give it a new Southwestern spin.

Southwest Stuffed Peppers
Ingredients

1 pound equivalent (about 1/4 recipe) ground beef substitute

1/4 C chopped onions
2.5-3 Tbsp. taco seasoning mix (my recipe follows)
1 egg, beaten
1 1/2 C black beans (note: I subbed this for the rice in the original. If you use a prepackaged “beef” you may want to add rice back in)
4 -6 bell peppers
1 14.5 oz. can diced fire roasted tomatoes
1 15 -16 oz. jar salsa (I used a mix of green and red salsas)
Optional toppings: shredded cheddar cheese or vegan cheez, sour cream, extra salsa

Directions
Combine “beef”, onion, salsa (reserving about 1/2 C), seasoning mix and egg in a large bowl. Add rice and mix well.

Cut “lids” off of peppers. Spread tomatoes on the bottom of a 13 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking (optional, if you want it saucier, add about a cup of water). This also helps make the peppers softer.

Place peppers on top of the tomatoes. Spoon beef mixture into peppers, mounding as necessary.
Top each with extra salsa.

Bake in preheated 375°F oven for 40-45 minutes or until peppers are soft. Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts (less than a minute).

Serve with sour cream and additional salsa.

Adapted from Southwest Stuffed Peppers recipe. If you like this recipe, you should also check out this delicious Stuffed Pepper Stew I made last year.

Taco Seasoning Mix
1/4 Cup instant minced onion
3 Tbsp. chili powder
2 Tbsp. ground cumin
1 tsp. salt
2 tsp. crushed red pepper, to taste
1 Tbsp. cornstarch
1/4 tsp. garlic powder
2 tsp. oregano, crushed

Mix all ingredients, put in an airtight shaky container for spices. Makes about 2/3 Cup taco seasoning blend. Yum.

The Results
These were fantastic and our toddler thought they were so “coo-uhl” and then said “Mmm…mmm…good,” which is her ultimate seal of approval. And then she ran around unrolling and rerolling her tortilla…it was a surprise that earned a gasp every time. They are actually quite different from your standard stuffed peppers. Nice and spicy, but not overwhelmingly so.

Like Taco Tuesdays, but don’t care for this recipe? Check out more Taco Tuesday recipes. What’s your favorite Mexican-themed meal?

This post is shared at·Tuesdays at the Table,·Slightly Indulgent Tuesday,·Tasty Tuesday,·Tuesday Twister, Delectable Tuesday,·Tempt My Tummy Tuesday,·Delicious Dishes,·Let’s Do Brunch, Real Food Wednesday, What’s Cooking Wednesday, Hearth and Soul, Works for me Wednesday, Watcha Makin’ Wednesday, What’s on Your Plate?, Recipes I Can’t Wait to Try, Full Plate Thursday, Ultimate Recipe Swap, Muffin Tin Monday and What’s for Lunch Wednesday.

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.