I had a really good friend in college that always stated how they could not cook, yet, was adamant to learn. The first thing they learned was how to perfect was stuffed bell peppers.
I always thought it was interesting that my great friend would choose stuffed peppers to learn out of so many recipes, knowing the many steps that peppers tend to have. However, thinking back to when my mom would cook stuffed peppers they were always simple and so delicious.
Which is what I have for you today a simple and delicious meal, we have vegan taco stuffed bell peppers on the menu!
Ingredients
- Bell Peppers
- Water
- Beyond Beef
- Onion
- Garlic
- Taco Seasoning
- Cumin
- Rotel
- Black Beans
- Cooked Rice
- Vegan Cheese
- Salt & Pepper
Materials
- Large Kitchen Knife
- Large Cooking Skillet
- Kitchen Spatula
- Nonstick Cake Pans
- Aluminum Foil
Recipe:
Start by preheating the oven to 350 degrees. While preheating the oven being slicing bell peppers in halves. Be sure to remove seeds and rinse.
Tip: you want the peppers to be in a form of little bowls, for best results leave the top stem to hold the structure when removing the seeds.
Once peppers have been deseeded and rinsed, place halves into cooking pan (open side up) and pour water into the pan around the peppers, and place the pan into the oven to soften peppers for 15 minutes.
While the peppers are softening, begin to saute onion and garlic with vegetable oil in your large skillet at medium heat. When diced onions have turned transparent incorporate the plant-based beef, taco seasoning, and cumin and cook until ‘beef’ is brown.
Next add in Rotel tomatoes, black beans, and cooked rice. Once combined add salt & pepper to taste and vegan cheese and allow to melt. Once the cheese has lightly melted remove the skillet from heat.
Tip: For the cooked rice, I prepared basmati rice using the cooking instructions:
- 2 parts of water
- 1 part of rice
- 1 tbsp olive oil
Now that peppers have softened, remove the baking pan from the oven. Begin to stuff peppers with taco filling until slightly overfilled.
Tip: For extra cheesy flavor feel free to top peppers with shredded cheese before baking in the oven.
Once peppers have been filled with taco filling, cover pans with aluminum foil and allow to bake in the oven for 10mins. Then, remove foil and allow to bake for an additional 10-15mins.
After peppers have cooked remove from the oven and allow to cool, top peppers with cilantro, and serve!
Vegan Taco Stuffed Bell Peppers
Equipment
- Kitchen Knife
- Large Cooking Skillet
- Spatula
- 9 x 13 Cake Pan
- Aluminum Foil
Ingredients
- 6 Bell Peppers
- 1 cup Water
- 1 Ib Plant-Based Beef *Beyond Beef
- 2 tbsp Vegetable Oil
- 1 Onion, White diced
- 2 cloves Garlic minced
- 2 packets Taco Seasoning
- 10 oz Rotel Tomatoes
- 15 oz Black Beans drained
- 2 cups Long Grain Rice cooked
- 1 cup Vegan Cheese shredded
- Salt & Pepper to taste
- Cilantro for garnish
Instructions
- Preheat oven to 350°F
- With a kitchen knife, slice bell peppers in half, remove seeds, and rinse
- Place pepper halves into the baking pan (open side up), pour water into the bottom of the pan around bell peppers, and place into the oven to soften for 15-20mins
- While peppers soften, begin sauteing diced onions and minced garlic with vegetable oil in a large cooking skillet at medium heat
- Once onions are transparent, incorporate plant-based beef (beyond beef) and taco seasoning + cumin and cook until browned
- Next, add Rotel tomatoes, black beans, and cooked rice and bring to medium-low heat
- After mixed add salt & pepper and vegan cheese, once the cheese is melted, remove skillet from heat
- Now that peppers have softened, begin filling peppers with taco filling until slightly overfilled (if desired top peppers with vegan cheese)
- Cover the pan with foil and place peppers in the oven for 10 minutes
- Remove foil and allow peppers to finish baking for 15 minutes
- Once peppers have finished cooking, remove from oven, allow to cool. Top with cilantro and serve
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