Vegan Stuffed Peppers
5 from 1 vote
Stuffed Bell Peppers

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.

Prep Time
25 mins
Cook Time
25 mins
Total Time
25 mins
 
Course: Main Course, Main Dish
Cuisine: Mexican
Keyword: Vegan Stuffed Peppers
Servings: 6
Calories: 302 kcal
Author: Sarah McMinn
Ingredients
Stuffed Bell Peppers
Cilantro Avocado Creme
US Customary - Metric
Instructions
  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. While bell peppers are baking, make the filing. 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.
  4. Remove from heat and add cooked rice, black beans, corn, red onions, salsa, nutritional yeast, and lime juice. Season to taste.
  5. When peppers are done, remove from oven and turn 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.
  6. While peppers are baking, combine the ingredients for the avocado creme in a food processor mixing until smooth.
  7. Remove peppers from oven. Let cool 5 minutes then top with avocado creme and serve immediately.
Nutrition Facts
Vegan Stuffed Peppers
Amount Per Serving
Calories 302 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 328mg14%
Potassium 861mg25%
Carbohydrates 37g12%
Fiber 9g38%
Sugar 7g8%
Protein 14g28%
Vitamin A 4070IU81%
Vitamin C 158.4mg192%
Calcium 73mg7%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.