Vegan Stuffed Peppers
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.
Servings: 3
Calories: 214kcal
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.
Notes
*Calories are per serving and are an estimation; serving size is 2 peppers
*Can use pinto beans or chickpeas in place of black beans
*Storage: Store leftover peppers in a sealed container in the refrigerator for up to 3 days. To reheat: place peppers into a casserole dish and heat at 350° for 8-10 minutes.
*To prep ahead: Make the peppers as-is, place them in the casserole dish then place plastic wrap over it. Store peppers in the refrigerator for up to 48 hours ahead of time until you're ready to bake them.
Nutrition
Calories: 214kcal | Carbohydrates: 20g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 132mg | Potassium: 382mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3866IU | Vitamin C: 153mg | Calcium: 30mg | Iron: 1mg