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Vegan Stuffed 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.
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Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 302kcal
Author: Sarah McMinn


Stuffed Bell Peppers

  • 6 medium bell peppers
  • 1 tablespoon oil
  • ½ white onion diced
  • 8 ounces tempeh
  • 2 tablespoons taco seasoning
  • salt and pepper to taste
  • 1 cup cooked rice
  • 1 cup black beans
  • 1 cup corn
  • ½ cup red onion diced
  • ½ cup salsa
  • 2 tablespoons nutritional yeast
  • juice of 1 lime

Cilantro Avocado Creme

  • 1 large avocado
  • juice of 1 lime
  • ¼ cup fresh cilantro
  • ¼ teaspoon salt
  • ¼ 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 Cilantro Avocado Creme. You could substitute this for avocado or vegan sour cream if you would like. Serve immediately. If they sit too long, they can become 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!
Make in Advance - If you want to save on dinner prep time, the best option is to make your filling in advance. Store the filling in an airtight container in the refrigerator for up to 2 days. When ready to serve, gently reheat the filling and cook the peppers according to the instructions in the recipe card below.
Recipe Tips 
  1. Taco seasoning in a spice blend and therefore will vary in taste. Start by adding 1 tablespoon of taco seasoning and taste and adjusting seasoning to your liking.
  2. This filling is very adaptable. Consider adding green chilis, swapping quinoa for the rice, pintos for black beans…you name it.
  3. Don’t like tempeh? Substitute with the same amount of cooked brown lentils or vegan beefless crumbles.


Calories: 302kcal | Carbohydrates: 37g | Protein: 14g | Fat: 12g | Saturated Fat: 1g | Sodium: 328mg | Potassium: 861mg | Fiber: 9g | Sugar: 7g | Vitamin A: 4070IU | Vitamin C: 158.4mg | Calcium: 73mg | Iron: 2.8mg