Vegan Taco Stuffed Bell Peppers
Plant-based
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