These Mexican-Style Vegan Stuffed Peppers are perfect! They are filled with tempeh, corn, beans, and spices and topped with a homemade avocado cream for a delicious and healthy vegan and gluten-free meal.
Happy Friday, friends!
It’s been a while since I’ve stopped by on a Friday. In altering my schedule for August to make time for that very exciting project I’m working on, I was limiting my recipes to 2x per week. But it’s September and I’m back, baby!
I’ve got a lot in store for you this month. There will be many exciting seasonal recipes, a couple of new videos, a cookbook review (you’re not going to want to miss), I get a little personal as I share, for the first time, my divorce story, and finally, my big project will be REVEALED!
And now, let’s turn our attention to these Mexican-Style Vegan Stuffed Peppers. So good!
Recommended Ingredients & Equipment
Ingredients & Substitutions
- Bell Peppers – I like to use an assortment of red, yellow, and green bell peppers
- Oil – Use a neutral flavored, high heat oil such as avocado, canola, or coconut.
- Onion – This recipe calls for both yellow and red onion.
- Taco Seasoning
- Salt and Pepper
- Rice – You can use either white or brown rice. Note that brown rice takes about 2x as long to cook.
- Black Beans – This recipe calls for 1 cup of cooked beans. That’s about 1/2 cup of dried black beans.
- Corn – Either canned or frozen will do.
- Salsa – You can use either store bought or homemade.
- Nutritional Yeast
- Cilantro Avocado Creme – This is a combination of avocado, lime, cilantro, and salt. You could substitute this for avocado or vegan sour cream.
For this recipe, you will need a large skillet, a chef’s knife, and basic kitchen utensils. You will also need a 9×13 (or similar sized) baking dish. If you are making the cilantro avocado creme, you should also have a food processor. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Stuffed Bell Peppers
Step One- Prepare the Peppers
To begin, we much par-bake the peppers. Cut the tops off of the bell peppers and remove any seeds. Place peppers in a shallow baking dish with 1 inch of water. Cover with foil and bake for 20 minutes.
Step Two – Make the Filling
Next, we must make the Mexican-spiced browned tempeh. The tempeh is first crumbled so that it is similar in texture to ground beef. It is then sautéed with onions in a hot cast-iron skillet until cooked and evenly browned. To finish up the tempeh, season with taco seasoning (store-bought or homemade) to taste.
Not only does the tempeh provides a nutty flavor and hearty texture to the meal, but it also gives it a great boost of protein and probiotics for a delicious vegan and gluten-free alternative to meat.
Once the tempeh is browned, add the remaining ingredients for the filling. That’s the rice, black beans, corn, red onions, salsa, and nutritional yeast, and heat all the way through.
This filling is very adaptable. You could add green chilis, swap quinoa for the rice, pintos for black beans.. You name it. Whatever you do, it will still be delicious.
Step Three – Stuff the Peppers
Once the peppers are out of the oven, gently stuff the filling into the steamed peppers, rounding off the top. Covered them in foil, and baked for 20 minutes.
Look at those beauties?
Serving and Storing
Serving – Once cooked, remove the stuffed peppers oven and top with my favorite Cilantro Avocado Creme. Serve immediately. Once they cool down, they can become a big soggy.
Storing – If you don’t plan on eating them all, the filling can be stored separately in the refrigerator for up to 5 days. When ready for more, simply prepare your bell pepper, fill, and cook!
Frequently Asked Questions
Yes! All you gluten-free vegans, enjoy!
These Mexican Stuffed Bell Peppers just need a few variations to make it keto-friendly. Just swap out the rice for cauliflower rice and omit the beans and corn and you’ve got yourself a high-protein, low-carb dinner!
More Stuffed Vegetable Recipes
- Wild Rice and Apple Stuffed Acorn
- Pesto Stuffed Mushrooms
- Thai Stuffed Sweet Potato with Ginger Peanut Tempeh
- Moroccan Stuffed Eggplant
These Mexican-Style Vegan Stuffed Peppers are filled with tempeh, corn, beans, and spices and topped with a homemade avocado cream for a delicious healthy gluten-free meal.
Cuisine: Vegan, Gluten-Free
Calories: 302 kcal
Author: Sarah McMinn
- 1 large avocado
- juice of 1 lime
- 1/4 cup fresh cilantro
- 1/4 teaspoon salt
- 1/4 cup of water as needed
- Preheat the oven to 400 degrees F.
Cut the tops off of the bell peppers and remove any seeds. Place peppers in a shallow baking dish with 1 inch of water. Cover with foil and bake for 20 minutes.
While bell peppers are baking, make the filling. Heat oil in a large skillet over medium heat. Add onions and cook until translucent. Crumble tempeh into small pieces and add to onions. Sauté until lightly browned, about 5 minutes. Stir in taco seasoning.
- Remove from heat and add cooked rice, black beans, corn, red onions, salsa, nutritional yeast, and lime juice. Season to taste.
When peppers are done, remove from oven and turn the oven down to 350 F. Drain water from the pan then evenly divide the filling between the 6 peppers. Cover in foil and bake for another 20 minutes.
While peppers are baking, combine the ingredients for the avocado creme in a food processor, mixing until smooth.
Remove peppers from the oven. Let cool 5 minutes then top with avocado creme and serve immediately.
Serving and Storing - Once cooked, remove the stuffed peppers oven and top with my favorite Cilantro Avocado Creme. Serve immediately. Once they cool down, they can become a big soggy. If you don't plan on eating them all, the filling can be stored separately in the refrigerator for up to 5 days. When ready for more, simply prepare your bell pepper, fill, and cook!
Variations - To make this recipe keto-friendly, simply swap out the rice for cauliflower rice and omit the beans and corn and you've got yourself a high-protein, low-carb dinner!