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.
Recipe features
- 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
Ingredient notes:
- 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-by-step instructions
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?
I highly recommend prepping my 5-minute chipotle aioli to drizzle on top of these. Besides that, you could serve these alongside my kale taco salad or air fryer sweet potatoes.
More vegan dinner recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Vegan Stuffed Peppers
Ingredients
- 3 bell peppers
- ¾ cup walnut taco meat
- ½ cup black beans drained and rinsed
- ¼ cup corn
- ¼ cup fire roasted diced tomatoes drained
- ¼ cup vegan cheddar cheese optional
- 2 tablespoon cilantro chopped
- chipotle aioli optional, for garnish
Instructions
- 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.
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