Skip the tortillas and fill these bell peppers with a south-of-the-border filling for an easy 30 minute dinner! These Mexican Stuffed Peppers are a clever way to get more veggies into your family’s bellies, plus, the bell peppers make for a new way to celebrate your next Taco Tuesday.
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This version of Mexican Stuffed Peppers happens to be vegetarian but you can easily replace the meatless crumbles with ground turkey meat or beef. Whatever your family likes, use that! This dinner is full of easy substitutions:
- Use pinto beans instead of black beans (or no beans at all!)
- Top with dairy free shredded cheese to make 100% vegan.
- Sub out ground turkey meat, beef, or lentils for the meatless crumbles.
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The best part is that this meal can be ready in 30 minutes! Want to prep ahead of time? Easy! Make the filling the night before, cover in a bowl and chill overnight. Once you are ready to bake these Mexican Stuffed Peppers, remove the filling, heat up either in the microwave or in a skillet until warmed, and then cook in the oven. Look at you, you dinner making GODDESS.
Mexican Stuffed PeppersPrint
- 3 bell peppers, sliced in half and deseeded
- 1/2 package meatless crumbles (or 1/2 lb ground meat of choice)
- 1/4 onion, chopped
- 1 can black beans, drained and rinsed
- 1/2 tsp. chili powder
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1 c. salsa
- handful cilantro, roughly chopped
- 1 c. Mexican blend cheese
- Preheat your oven to 425 degrees. Place each bell pepper half next to each other on a baking sheet.
- In a heated skillet over medium-high heat, brown the meatless crumbles and onion together for about 5 minutes or until warmed up.
- Add the spices, beans, salsa and cilantro and heat up for another 5 minutes or until completely warmed through. Season with salt to taste.
- Add the meat and beans mix into each bell pepper half and evenly distribute the cheese on top of each half.
- Bake for 10 minutes. Switch to broil for 5 minutes or until the cheese is nice and brown on the tops. Serve immediately.
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