Spicy Vegan Stuffed Peppers

5 from 1 vote

Spicy vegan stuffed peppers burst with a flavorful blend of beans, grains, and spices, all nestled within vibrant bell peppers for a wholesome and satisfying plant-based meal.

Prep Time5

Cook Time1

Total Time1 5

Course: Vegan

Cuisine: Mexican

Keyword: main dish, spicy peppers, taco stuffed peppers, vegan, vegan peppers

Servings:

Calories: 161kcal

Author: Courtney O'Dell

Equipment

HexClad Chef's Knife, 8-Inch Japanses Damascus Stainless Steel Blade, Full Tang Construction, Pakkawood Handle
USA Pan Bakeware Half Sheet Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel 17 1/4 x12 1/4 x1
HexClad Hybrid Nonstick Frying Pan, 10-Inch, Stay-Cool Handle, Dishwasher and Oven-Safe, Induction Ready, Compatible with All Cooktops

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.

Nutrition