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These spicy vegan stuffed peppers, seasoned with bold taco spices and brimming with sautéed vegetables, offer a tantalizing fusion of flavors that makes for a hearty and aromatic plant-based feast.
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Spicy Vegan Stuffed Peppers
Spicy vegan stuffed peppers, seasoned with a robust taco seasoning blend, bring a lively burst of flavors to the table, making each bite a delightful experience. The colorful bell peppers, chosen for their sweet and mild taste, provide a perfect vessel for the spicy, sautéed vegetable filling, creating a beautiful contrast both in flavor and texture. Inside, the mix of sautéed vegetables, including onions and zucchini becomes infused with the aromatic spices of cumin, paprika, and chili powder, offering a complexity that tantalizes the taste buds. A hint of garlic and a splash of lime juice add a layer of zest, enhancing the overall freshness of the dish.
These stuffed peppers are not only a feast for the eyes with their vibrant colors but also pack a nutritional punch, combining fiber-rich vegetables and protein-packed beans. Topped with a sprinkle of fresh cilantro and a dollop of avocado cream, they present an irresistible fusion of textures and flavors that make for a satisfying and healthful meal.
How to Make Stuffed PEppers
First assemble the following ingredients:
- Olive oil (2 tbsp) – A drizzle of olive oil not only adds a rich, fruity base to sauté the veggies but also enhances the flavors and helps in roasting the peppers to perfection.
- Bell peppers (2) – Chosen for their sweet, vibrant flavor and hollow structure, bell peppers serve as the perfect edible cups for the spicy vegan filling.
- Onion (1) – Adding a layer of depth and sweetness, onions are essential in building the foundational flavor profile of the stuffed pepper filling.
- Garlic (6) – A few cloves of garlic bring a pungent, aromatic quality that infuses the dish with a classic, irresistible savoriness.
- Mushrooms (12 oz) – Mushrooms contribute a meaty texture and earthy taste, soaking up the taco spices and adding umami to the vegan stuffing.
- Zucchini (1) – Diced zucchini offers a mild, slightly sweet flavor and a tender yet slightly crunchy texture, adding bulk and nutrition to the filling.
- Tomatoes (1 cup) – Fresh tomatoes introduce a juicy, tangy element that balances the heat and enriches the overall sauciness of the stuffing.
- Taco seasoning (2 tbsp) -A blend of spices in taco seasoning imparts the signature bold, zesty kick that defines the character of these stuffed peppers.
- Cayenne pepper – A pinch of cayenne pepper provides an extra layer of heat, elevating the spice level for those who enjoy a fiery flavor.
Use this Method
Pre-Bake Peppers. Place the halved peppers on a lined sheet pan, spread 1 tbsp oil, salt, and pepper on each pepper and bake for 25 minutes till softened. In a large pan with olive oil sauté onions until slightly browned. Add garlic, mushrooms and zucchini. Continue to cook until vegetables are soft and take on a caramel brown hue.
Season. Add taco seasonings and up to two tablespoons water if you need it to help incorporate the taco seasonings. Add a pinch or two of cayenne pepper and taste. Add additional pepper, up to one teaspoon at a time, until you get to a spiciness you like. Mix in tomatoes.
Assemble. Add to pre-baked pepper halves.
Bake. Preheat the oven to 375 degrees F. Bake for 15 minutes, unit pepper is soft. Garnish with cilantro or green onion and serve hot.
Tips and Tricks for Spicy Vegan Stuffed Bell Peppers
Choose the Right Bell Peppers: Look for large, firm bell peppers with flat bottoms, as they are easier to fill and will stand up better during baking. A mix of colors (red, yellow, green, orange) not only makes the dish visually appealing but also adds a variety of flavors.
Roast the Bell Peppers First: For added depth of flavor and a softer texture, consider roasting the bell peppers before stuffing them. Cut the tops off, remove the seeds, brush with oil, and roast in a preheated oven at 375°F (190°C) for about 15-20 minutes.
Spice Blend for Taco Flavor: Create your own taco seasoning for the veggies by mixing chili powder, cumin, garlic powder, onion powder, paprika, and a bit of cayenne pepper for extra heat. Adjust the cayenne and chili powder quantities to control the spiciness.
Use a Variety of Veggies: For the filling, use a mix of vegetables such as onions, tomatoes, corn, black beans, and zucchini. This not only adds nutrition but also various textures and flavors. Sauté these with your taco seasoning for maximum flavor.
Add a Protein Boost: To make the dish more filling, consider adding a protein source to your veggie mix. Quinoa, lentils, or crumbled tofu are great vegetarian options that absorb the taco seasoning well.
Enhance with Fresh Herbs and Lime: Fresh cilantro and a squeeze of lime juice added to the veggie mix just before stuffing the peppers can brighten the flavors and add a fresh zing.
Top with Cheese: If you’re not vegan, sprinkle some shredded cheese on top of the stuffed peppers before baking. It adds a deliciously melty texture and a hint of creaminess. Use a Mexican blend, cheddar, or pepper jack for extra spice.
Don’t Overcook the Veggies: Sauté the veggies just until they’re tender-crisp before stuffing the peppers. They will continue to cook in the oven, and overcooking them beforehand can make them too mushy.
Bake to Perfection: Bake the stuffed peppers in a preheated oven at 350°F (175°C) until the peppers are tender and the tops are golden brown, usually about 20-30 minutes.
Garnish Before Serving: Garnish with avocado slices, lime wedges, diced tomatoes, and additional fresh cilantro to add freshness and a pop of color right before serving.
Serve with Sides: To make a complete meal, serve the stuffed peppers with sides like Spanish rice, a simple salad, or tortilla chips for added crunch.
Prepare Ahead: You can prepare the veggie mixture and even stuff the bell peppers a day in advance. Keep them covered in the refrigerator, and bake just before you’re ready to serve for a quick and easy meal.
FAQS
Yes, you can use any color of bell pepper. Each color has a slightly different flavor, with red being the sweetest and green having a more vegetal taste. Mixing colors can make the dish more visually appealing.
You can reduce the spiciness by decreasing the amount of chili powder and cayenne pepper in your taco seasoning. You can also remove the seeds from the peppers you use in your filling, as they contain a lot of the heat.
Absolutely. Ground beef, turkey, or chicken can be browned and added to the veggie mix for a non-vegetarian version. Just ensure the meat is fully cooked before stuffing the peppers.
Store leftover stuffed peppers in an airtight container in the refrigerator. They should last for up to 3-4 days. Reheat in the microwave or oven until heated through.
Yes, they freeze well. Cool the cooked stuffed peppers completely, then store them in a freezer-safe container. They can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
The peppers are done when they are tender enough to be easily pierced with a fork, and the filling is hot and bubbly. If topped with cheese, it should be melted and lightly browned.
Yes, you can prepare the filling and stuff the peppers a day in advance. Keep them covered in the refrigerator and bake when ready to serve. Add a few extra minutes to the baking time if they’re going straight from the fridge to the oven.
Consider adding quinoa, black beans, lentils, or chickpeas to the veggie mix. These not only add protein but also enhance the texture and flavor of the filling.
What to Enjoy with Spicy Stuffed Peppers
Cilantro Lime Rice: A refreshing side that complements the heat with its zesty and herby flavors.
Guacamole: Creamy and cool, it balances the spiciness of the peppers and adds a rich texture.
Corn on the Cob: Grilled or boiled, it offers a sweet, crunchy contrast to the savory stuffed peppers. Try this recipe!
Black Bean Salad: Adds a protein boost and extra fiber, with a light, tangy dressing to refresh the palate.
Salsa Verde: A tangy and mildly spicy sauce that pairs well with the bold flavors of the taco seasoning.
Quinoa Salad: A nutty and hearty addition that can be flavored with lime and cilantro to match the theme.
Tortilla Chips: Perfect for scooping up any filling that escapes the peppers, adding a salty crunch.
Vegan Sour Cream: A dollop on top can cool down the spice and add a tangy creaminess.
Roasted Vegetables: Seasoned with similar spices, they complement the stuffed peppers’ flavors and add variety.
Mango Salsa: The sweetness of the mango cuts through the spice, offering a fruity contrast.
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Spicy Vegan Stuffed Peppers
Equipment
Ingredients
- 2 tbsp olive oil
- 2 bell peppers halved, seeds removed
- 1 onion halved and diced
- 6 garlic diced
- 12 oz mushrooms- crimini oyster, button or whatever your favorite is, diced
- 1 zucchini diced into 1/2″ bites
- 1 cup tomatoes diced
- 2 tbsp taco seasoning
- cayenne pepper
Instructions
- Preheat the oven to 375 degrees F.
- Place the halved peppers on a lined sheet pan, spread 1 tbsp oil, salt, and pepper on each pepper and bake for 25 minutes till softened.
- In a large pan with olive oil sauté onions until slightly browned.
- Add garlic, mushrooms and zucchini.
- Continue to cook until vegetables are soft and take on a caramel brown hue.
- Add taco seasonings and up to two tablespoons water if you need it to help incorporate the taco seasonings.
- Add a pinch or two of cayenne pepper and taste. Add additional pepper, up to one teaspoon at a time, until you get to a spiciness you like.
- Mix in tomatoes.
- Add to pre-baked pepper halves.
- Bake for 15 minutes, unit pepper is soft.
- Garnish with cilantro or green onion and serve hot.
