Best 6 Vegetarian Taco Stuffed Peppers Recipes

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Incorporating a delightful blend of flavors and textures, vegetarian taco stuffed peppers emerge as a vibrant and versatile culinary creation. This tantalizing dish boasts a hearty core of seasoned vegetables, beans, and aromatic spices, all lovingly nestled within colorful bell peppers. Whether seeking a nutritious weeknight meal or a unique party appetizer, these stuffed peppers offer a delectable symphony of flavors, colors, and textures, sure to captivate taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETARIAN TACO-STUFFED PEPPERS



Vegetarian Taco-Stuffed Peppers image

These flavorful vegetarian stuffed peppers will fool even your biggest meat eater! The peppers are filled with Impossible™ burger, tomatoes, seasonings, and cheese and baked until tender. Top with guacamole and sour cream for the perfect weeknight meal the whole family will love. Change things up by adding corn or black beans to the mix!

Provided by France C

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Bell Pepper Recipes     Vegetarian

Time 50m

Yield 3

Number Of Ingredients 13

1 medium red bell pepper
1 medium yellow bell pepper
1 medium orange bell pepper
2 tablespoons olive oil
1 (12 ounce) package Impossible Burger
1 small onion, minced
2 cloves garlic, minced
1 (1 ounce) envelope taco seasoning mix
1 (14.5 ounce) can fire-roasted diced tomatoes
1 ½ cups shredded Mexican blend cheese, divided
¼ cup minced fresh cilantro
¾ cup sour cream
¾ cup prepared guacamole

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cut bell peppers in half vertically through the stem and remove the seeds. Place cut-sides down in a baking dish to allow excess moisture to drain.
  • Bake in the preheated oven for 10 minutes. Remove from the oven, flip peppers over, cut-sides up, and set aside.
  • Heat oil in a large skillet over medium-high heat. Cook meatless ground beef and onion in the hot pan, breaking up any large pieces, until browned, 5 to 6 minutes. Add garlic and stir until cooked through, about 2 minutes more. Sprinkle with taco seasoning and stir in diced tomatoes until combined. Stir in 3/4 cup Mexican cheese.
  • Stuff peppers with mixture and cover dish with foil.
  • Bake in the preheated oven until peppers are tender, 10 to 15 minutes. Remove foil and top peppers with remaining cheese. Return to the oven and bake until cheese is melted, 2 to 3 minutes. Sprinkle with cilantro and serve each pepper with a dollop of sour cream and guacamole.

Nutrition Facts : Calories 832.9 calories, Carbohydrate 39.4 g, Cholesterol 89.9 mg, Fat 55.2 g, Fiber 7.4 g, Protein 20.6 g, SaturatedFat 24.8 g, Sodium 2110.2 mg, Sugar 9.7 g

GRILLED VEGETARIAN STUFFED PEPPERS



Grilled Vegetarian Stuffed Peppers image

If you prefer a nuttier flavor, use bulgur instead of couscous in the filling.

Provided by Martha Stewart

Categories     Pasta and Grains

Time 45m

Number Of Ingredients 11

4 assorted bell peppers (2 pounds total), halved and seeded
5 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, halved and thinly sliced (1 cup)
Kosher salt and freshly ground pepper
1 large tomato (8 ounces), cored and chopped (1 1/3 cups)
1/3 cup golden raisins
1 cup plain couscous
1 cup chopped fresh mint or parsley, or a combination
1 cup crumbled feta (from a 4-ounce block)
1 large egg, lightly beaten
Mixed greens, for serving

Steps:

  • Heat grill to medium-high. Drizzle peppers with 2 tablespoons oil. Grill, turning once, until charred in spots, 10 to 12 minutes.
  • Meanwhile, combine 3 tablespoons oil, shallots, and a pinch of salt in a large cast-iron skillet; place on grill. Cook, stirring often, until shallots soften, 5 minutes. Add tomato and raisins; cook, stirring, 1 minute. Add couscous and 1 1/2 cups water; season with salt and ground pepper. Simmer, stirring, until water has evaporated, about 4 minutes; remove from heat. Transfer mixture to a bowl; let cool slightly, then stir in mint, cheese, and egg. Season insides of peppers with salt and ground pepper; place in skillet. Divide fill- ing among peppers; return skillet to grill. Cover and cook until filling binds, 5 minutes. Serve, drizzled with oil, alongside greens.

VEGETARIAN STUFFED PEPPERS



Vegetarian Stuffed Peppers image

These filling and flavorful vegetarian stuffed peppers are an updated version of my mom's stuffed peppers, which were a favorite when I was growing up in upstate New York. Whenever I make them, I'm reminded of home. -Melissa McCabe, Long Beach, California

Provided by Taste of Home

Categories     Dinner

Time 4h

Yield 6 servings.

Number Of Ingredients 16

2 cups cooked brown rice
3 small tomatoes, chopped
1 cup frozen corn, thawed
1 small sweet onion, chopped
3/4 cup cubed Monterey Jack cheese
1/3 cup chopped ripe olives
1/3 cup canned black beans, rinsed and drained
1/3 cup canned red beans, rinsed and drained
4 fresh basil leaves, thinly sliced
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
6 large sweet peppers
3/4 cup meatless spaghetti sauce
1/2 cup water
4 tablespoons grated Parmesan cheese, divided

Steps:

  • Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture. , In a small bowl, mix spaghetti sauce and water; pour half the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese., Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining Parmesan cheese.

Nutrition Facts : Calories 261 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 815mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges

TACO-STUFFED PEPPERS RECIPE BY TASTY



Taco-Stuffed Peppers Recipe by Tasty image

If you're craving tacos but not all the carbs, you'll love these lightened-up stuffed peppers. The peppers are hollowed out and roasted in the oven, then stuffed with ground beef, black beans, brown rice, corn, and salsa. It's everything you love about tacos, all in an edible vegetable bowl. You can always swap ground beef for chicken or turkey, or stick to rice and keep this recipe totally vegetarian.

Provided by Tasty

Categories     Lunch

Time 55m

Yield 6 peppers

Number Of Ingredients 22

2 tablespoons vegetable oil
6 large bell peppers, or 8 medium, ensure they have a flat base so they will stand up when cooking
1 lb ground beef
1 medium yellow onion, diced
1 can black beans, drained
1 cup brown rice, cooked
1 cup frozen corn
1 jar medium chunky salsa, 1 jar, 16 oz
2 tablespoons taco seasoning mix, 1 packet, or make your own
1 ½ cups cheddar cheese, grated, or mexican blend cheese
guacamole, to garnish, optional
sour cream, to garnish, optional
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon corn starch
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoon dried oregano

Steps:

  • Cut off the top and remove the seeds from each pepper.
  • Place in a baking dish and bake for 20 minutes in a preheated oven at 350˚F (175˚C).
  • While the Peppers are roasting - heat oil in a large skillet over medium-high heat. Add ground beef and season with entire taco seasoning packet. Allow beef to brown on all sides, about 5-6 minutes.
  • NOTE: If you made your own taco seasoning, you'll want to add 2 tablespoons. The ingredients above will make more than this recipe requires.
  • Add diced onion - continuing to cook until softened, about 4-5 minutes.
  • Reduce heat to Medium. Mix in the black beans, brown rice, corn, and salsa. Season to taste with salt and pepper.
  • Add in 1 cup (100g) of cheese and stir until incorporated and the cheese has melted. Remove from heat.
  • Remove peppers from oven and fill each with the taco mixture. Top with additional cheese.
  • Return to the oven for 15 minutes until the cheese has melted.
  • Top each pepper with a generous scoop of guacamole and sour cream. Top with additional cheese.
  • Enjoy!

Nutrition Facts : Calories 667 calories, Carbohydrate 66 grams, Fat 28 grams, Fiber 10 grams, Protein 38 grams, Sugar 13 grams

TRI-COLOR VEGETARIAN-STUFFED PEPPERS



Tri-Color Vegetarian-Stuffed Peppers image

Get colorful with our Tri-Color Vegetarian Stuffed Peppers! This Healthy Living vegetarian stuffed peppers dish features BOCA crumbles and salsa, which offer a one-two punch of tantalizing flavor and texture!

Provided by My Food and Family

Categories     Thanksgiving Recipes

Time 55m

Yield 6 servings

Number Of Ingredients 7

2 cups frozen BOCA Veggie Ground Crumbles
1 pkg. (10 oz.) frozen corn
1-1/2 cups TACO BELL® Thick & Chunky Salsa
1-1/2 cups cooked long-grain brown rice
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, divided
1 each large green, red and yellow pepper, cut lengthwise in half, seeded
1/2 cup water

Steps:

  • Heat oven to 400ºF.
  • Cook ground crumbles, corn and salsa in large nonstick skillet on medium heat 5 min. or until heated through, stirring frequently. Remove from heat. Stir in rice and 1/2 cup cheese; spoon into pepper halves.
  • Place in 13x9-inch baking dish. Pour water into bottom of dish; cover.
  • Bake 30 min. or until peppers are tender and filling is done (160ºF). Sprinkle with remaining cheese; bake, uncovered, 10 min. or until melted.

Nutrition Facts : Calories 250, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 17 g

QUINOA TACO-STUFFED PEPPERS RECIPE BY TASTY



Quinoa Taco-Stuffed Peppers Recipe by Tasty image

Here's what you need: large bell peppers, olive oil, medium onion, garlic, chili powder, cumin, salt, black pepper, quinoa, vegetable stock, black beans, corn, shredded cheese, enchilada sauce, sour cream, guacamole, shredded cheese, fresh cilantro

Provided by Jordan Kenna

Categories     Appetizers

Time 30m

Yield 4 serving

Number Of Ingredients 18

4 large bell peppers, try to find peppers with flat bases that can stand upright
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
1 cup quinoa, rinsed and drained
1 ½ cups vegetable stock
15 oz black beans, drained and rinsed, 1 can
1 cup corn
1 cup shredded cheese
½ cup enchilada sauce, or salsa
sour cream
guacamole
shredded cheese
fresh cilantro

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Wash and dry the peppers.
  • Using a sharp knife, take off their tops and remove the seeds and pith.
  • Arrange the peppers in an oven-safe dish so that they stand upright.
  • Bake the peppers for 20 minutes.
  • While the peppers are baking, begin cooking the quinoa.
  • Add olive oil to a medium-sized pot or dutch oven with a lid. Add onion and cook over medium heat until tender, about 3 minutes, or until starting to become tender.
  • Add garlic and cook for an additional 2 minutes.
  • Add spices and quinoa. Sauté the quinoa for 1-2 minutes before adding the the vegetable stock.
  • Add the vegetable stock. Bring to a boil over high heat for 2 minutes.
  • Reduce heat to a low simmer and cook covered for 20 minutes or until the quinoa is cooked and has absorbed all the remaining liquid.
  • Remove the pot from the heat and add in the beans, corn, cheese, and enchilada sauce. Mix everything together thoroughly.
  • Spoon the quinoa mixture into the pre-baked peppers, being sure to press the mixture firmly into the peppers.
  • Generously top with cheese and return to the oven for an additional 20 minutes.
  • Allow the peppers to cool for 5 minutes before serving. Garnish with toppings of your choice.
  • Enjoy!

Nutrition Facts : Calories 727 calories, Carbohydrate 87 grams, Fat 32 grams, Fiber 15 grams, Protein 23 grams, Sugar 18 grams

Tips:

  • Use a variety of bell peppers. Different colors of bell peppers provide different flavors and textures. For example, green bell peppers are slightly bitter, while red and yellow bell peppers are sweeter.
  • Roast the bell peppers before stuffing them. Roasting the bell peppers will help to soften them and make them more flavorful. You can roast the bell peppers in the oven or on a grill.
  • Use a flavorful filling. The filling for your stuffed bell peppers should be flavorful and hearty. Some good options include vegetarian taco filling, black bean and corn filling, or rice and vegetable filling.
  • Top the stuffed bell peppers with cheese. Cheese is a classic topping for stuffed bell peppers. It adds a delicious, gooey layer of flavor.
  • Serve the stuffed bell peppers with your favorite sides. Some good options include rice, beans, or salad.

Conclusion:

Vegetarian taco stuffed bell peppers are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are also a great way to use up leftover vegetables. With a variety of flavors and textures, vegetarian taco stuffed bell peppers are sure to please everyone at the table.

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