RECIPES

Stuffed Peppers Mexican-Style

Celebrating Cinco de Mayo today? These Stuffed Peppers are the perfect healthy dish for today’s celebration. They are flavorful, filling and easy to make. They are also gluten free,  vegan and grain free.

These Stuffed Peppers were inspired by vegetarian  fajitas. They are my favorite dish to order when we go out to Mexican. I love them for their crunchy peppers, seasoned rice, savory mushrooms and the sweet black beans. So when I realized it tomorrow was May 5th I knew exactly what I wanted to make, my own take on vegetarian fajitas!

To make these Mexican inspired Stuffed Peppers you will first need to cook the rice according to directions and set aside. Preheat the oven to 350 degrees fahrenheit. While the rice is cooking you want to prep the peppers and veggies. Chop the onion, jalapeno, mushrooms, and tomatoes into small pieces. Then cut the tops of the peppers off. You want to make sure not to cut too much off the tops of the peppers so you have enough pepper to stuff.

Heat a pan on medium heat and add the onion, mushroom, jalapeno, tomatoes, chili powder, garlic powder, cumin powder, and salt together.  Add one tablespoon of water or oil to the pan. I recently have been using water instead of oil when I can. Cook for 3 to 4 minutes and set aside.

Lastly, you are going to stuff the peppers with the filling. You want to make sure to fill the rice mixture to the top of the pepper. Place peppers on a pan or a dish and bake for 30 minutes.

After the 30 minutes you can sprinkle vegan cheese on top of the pepper and put back in the oven for 5 minutes at 350 degrees fahrenheit. Adding cheese is optional but does add another level of flavor to these peppers. Let peppers cool for about 5-10 minutes and top with you favorite salsa, vegan sour cream, or guacamole.

If you make this recipe I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!

Stuffed Peppers Mexican Style

  • Servings: 4 peppers
  • Difficulty: easy
  • Print

Looking for a quick on the go snack or breakfast? These Whole Wheat Raspberry Muffins are moist, filling, and berrylicious.

Ingredients

  • 4 large peppers, tops chopped off
  • 1 ½ cups cooked rice
  • 1 cup cooked black beans
  • ½ cup tomatoes, chopped
  • 1 cup mushrooms, chopped
  • 1 small onion, chopped
  • 1 small jalapeno, seeds removed and chopped
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • 1 tsp salt

Directions

  1. Preheat your oven to 350 degrees fahrenheit.
  2. Heat a pan on medium heat and add the onion, mushroom, jalapeno, tomatoes, chili powder, garlic powder, cumin powder, and salt together.
  3. Add one tablespoon of water or oil to the pan. Cook for 3 to 4 minutes. Add the rice and beans and mix.
  4. Stuff peppers with the filling. Make sure to fill the rice mixture to the top of the pepper.
  5. Place peppers on a pan or a dish and bake for 30 minutes.
  6. After the 30 minutes you can sprinkle vegan cheese on top of the pepper and put back in the oven for 5 minutes at 350 degrees fahrenheit, but adding cheese s optional.
  7. Let cool for about 5-10 minutes and top with you favorite salsa, vegan sour cream, or guacamole. Leftovers will last wrapped up for 3-5 days in the refrigerator.

Make it Your Own

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