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.
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.
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.
Remove peppers from the oven. Let cool 5 minutes then top with avocado creme and serve immediately.