These Mexican-Style Vegan Stuffed Peppers are perfect! They are filled with spiced tempeh, corn, beans, and salsa and topped with a homemade avocado cream for a delicious and healthy vegan and gluten-free meal.
This post was originally published on 9/8/2017.
If you’re looking for an elegant yet easy vegan meal, look no further! These vegan stuffed peppers are just what you want. They are hearty, filling, and spiced to perfection with a blend of Mexican flavors. Pair them with this easy guacamole or vegan quesadillas for a complete Mexican themed meal.
Best of all?
These stuffed peppers offer a complete vegan protein. You may have heard before that beans and rice are among the few plant-based foods that, when combined, make a complete protein. This means that together they contain the 9 essential amino acids that our bodies cannot produce on their own. While it’s not necessary to eat complete proteins at every meal, it is important that everyone, especially those on a plant-based diet, is paying attention to this.
Wanna know more? Check out my article on vegan protein.
Recommended Ingredients & Equipment
One of the best parts about these vegan stuffed bell peppers is that they are highly versatile! Feel free to swap out proteins, add veggies, and adjust spices to your liking.
Here is everything you need.
Disclosure: This post may contain affiliate links.
Ingredients & Substitutions
- Bell Peppers – I like to use an assortment of red, yellow, and green bell peppers but feel free to use your favorite variety.
- Oil – Use a neutral flavored, high heat oil such as avocado, canola, or coconut.
- Tempeh – There is a variety of types of tempeh. I like multigrain the best. My go-to brands are Lightlife and Trader Joes. You could also make this recipe with sautéed soy curls or grilled tofu.
- Rice – You can use either white or brown rice. Note that brown rice takes about 2x as long to cook. If you are using brown, simply follow the instructions on the packaging.
- Corn – Either canned or frozen will do.
- Salsa – You can use either store bought or homemade.
- Cilantro Avocado Creme – This is a combination of avocado, lime, cilantro, and salt. You could substitute this for avocado, guacamole, or vegan sour cream.
Recommended Equipment
For this recipe, you will need a large skillet, a chef’s knife, and basic kitchen utensils. You will also need a 9×13 (or similar sized) baking dish. If you are making the cilantro avocado creme, you should also have a food processor. (<<affiliate links)
How to Make Stuffed Bell Peppers
Step One- Prepare the Peppers
Preheat the oven to 400F.
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 tightly with foil and bake for 20 minutes. This is to soften the bell peppers so that they are digestible.
Step Two – Make the Filling
In a small bowl, crumble the tempeh between your fingers so that it resembleses ground beef.
Add oil to a large skillet and heat it over medium heat. Once the oil is hot, add the onions and sauté for 3-5 minutes until they are translucent and fragrant. Add the crumbled tempeh and cook for an additional 5 minutes until it starts to brown. Stir in the taco seasoning.
Pro Tip: 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.
Add the remaining ingredients for the filling. That’s the rice, black beans, corn, red onions, salsa, and nutritional yeast. Stir together until the filling is heated all the way through.
Step Three – Stuff the Peppers
Gently stuff the par-baked peppers, packing in as much filling as you can and rounding off the top. Covered them in foil, and baked for 20 minutes.
Pro Tip: Optional If you would like, you could add a little bit of vegan cheese. Check out my guide to vegan cheese for my recommended varieties.
Step Four – Make the Avocado Creme
Combine the ingredients for the avocado creme in a food processor, mixing until smooth. Taste and adjust seasonings. Note: If you don’t have a food processor, you can do this by hand.
Serving and Storing
Serving – 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.
Storing – 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!
Tips and Tricks
- 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.
- This filling is very adaptable. Consider adding green chilis, swapping quinoa for the rice, pintos for black beans…you name it.
- Don’t like tempeh? Substitute with the same amount of cooked brown lentils or vegan beefless crumbles.
Frequently Asked Questions
Yes! 100% vegan and gluten-free!
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.
These make a great light meal or lunch on their own. For a larger dinner, serve these peppers with Vegan Quesadillas, Vegan Tortilla Soup, or Jackfruit Taquitos.
More Stuffed Vegetable Recipes
- Wild Rice and Apple Stuffed Acorn
- Thai Stuffed Sweet Potato with Ginger Peanut Tempeh
- Moroccan Stuffed Eggplant
- Mexican Style Stuffed Zucchini Boats
- Lasagna Stuffed Spaghetti Squash
Vegan Stuffed Peppers
Ingredients
Stuffed Bell Peppers
- 6 medium bell peppers
- 1 tablespoon oil
- 1/2 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
- 1/2 cup red onion diced
- 1/2 cup salsa
- 2 tablespoons nutritional yeast
- juice of 1 lime
Cilantro Avocado Creme
- 1 large avocado
- juice of 1 lime
- 1/4 cup fresh cilantro
- 1/4 teaspoon salt
- 1/4 cup of water as needed
Instructions
- 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.
Notes
- 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.
- This filling is very adaptable. Consider adding green chilis, swapping quinoa for the rice, pintos for black beans…you name it.
- Don’t like tempeh? Substitute with the same amount of cooked brown lentils or vegan beefless crumbles.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Kathy says
This sounds awesome! I don’t have tempeh at the moment, but will sub with TVP and lentils. I make various stuffed peppers so often that for me, it’s easiest to toss them in my Instant Pot. Thanks for a new variation! ?
Chantal Wright says
I used a recipe of yours a few year ago that was for stuffed peppers, but it had cashews, sun-dried tomatoes, kale and quinoa. I saved the link but for some reason can’t find it. Do you still have that old recipe? Thanks in advance, stay safe and be well 🙂
Liz says
Made these tonight. I used tofu instead of tempeh. This dish was really good! Thank you for sharing.
Agness of Run Agness Run says
Such a great recipe for my favourite stuffed peppers! Excellent combination of ingredients. Is this a traditional Mexican dish?