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Vegan Stuffed Peppers are the ultimate meatless meal! They're filled with vegan walnut taco meat, black beans, corn, and diced tomatoes and are a healthy, protein-filled dinner recipe that can easily be prepped ahead of time.
I love stuffed peppers, and these vegan stuffed peppers may just top my list of favorites!
I've made my Mediterranean stuffed peppers a handful of times, but this version has a spicy twist that I just adore, and I know you will too.
See, my walnut taco meat doesn't only come in handy when making tacos -- it's pretty perfect in bell peppers as well.
- Great for meal prepping -- make them ahead of time then reheat when you're ready to eat
- Filled with walnut taco meat, beans, corn, and vegan cheese
- A little bit spicy, and a delicious vegan dinner recipe with plenty of protein
- Bell peppers: Preferably red, orange or yellow instead of green. I was able to find a variety pack, so I used some of each kind.
- Walnut taco meat: No substitutions, though you technically can omit the mushrooms
- Beans: I used black beans, but you can use any kind of beans or even substitute chickpeas
- Corn: Fresh or frozen; make sure it's cooked
- Diced tomatoes: You know I adore fire roasted tomatoes! Opt for fire roasted if you can
- Vegan cheese: Optional; If you want to use cheese, I recommend using shredded cheddar cheese.
- Chipotle aioli: Optional, but so good! Definitely prep some ahead of time to use on these stuffed peppers, along with my walnut tacos and roasted fingerling potatoes.
Step 1: Prep the walnut taco meat. This can be done in advance to save time, though the walnut meat only takes about 10 minutes total to prepare.
Step 2: Stuff the peppers. Next, slice each bell pepper in half and remove the seeds. Combine the walnut taco meat, black beans, corn, and diced tomatoes in a bowl (along with the cheese if you're using it) and stir to combine so everything is mixed.
Use a spoon to fill each pepper with the mixture, making sure each one is fairly full.
Step 3: Bake. Place the peppers in a casserole dish and bake them for 20 minutes, or until the peppers are soft.
Tips and FAQs
-This recipe can easily be doubled to feed more people.
-Feel free to use pinto beans or chickpeas in place of black beans.
-To prep ahead of time: make the filling, then stuff the peppers and place them in a casserole dish. Cover the dish with plastic wrap and place it in the refrigerator for up to 48 hours in advance.
How should these be stored?
Store peppers in a sealed container in the refrigerator for up to 3 days. To reheat, place them back into a casserole dish and heat at 350° for 8-10 minutes.
What should these be served with?
More vegan dinner recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Vegan Stuffed Peppers
- Preheat oven to 400°.
- First, prep the walnut taco meat if you haven't already; set aside.
- Slice each pepper in half and remove the seeds; place peppers face up in a casserole dish.
- Combine the walnut taco meat, beans, corn, diced tomatoes, and cheese (optional) in a bowl and stir to combine. Spoon the mixture into each pepper (you might have some leftover), then bake the peppers for 20 minutes, or until the peppers are soft.
- Before serving, sprinkle cilantro on top, and drizzle with chipotle aioli.