Make Mexican healthy at home with my Vegetarian Mexican Stuffed Pepper recipe. These stuffed peppers can even be used as LOW CARB tacos!
I’m so excited to be sharing with y’all the first NEW recipe for 2020. This plant-based / vegetarian recipe is one of my favorites and another way to enjoy Mexican food at home in a healthy and vegetarian package. It could easily be vegan too if that’s your thing! Just leave off the cheese.
I really believe that making your favorite foods at home is one of the best ways to be just a little healthier this year. I love eating out as much as anyone in moderation but at the end of the day, it is just so much easier to control what you are eating when you make it yourself.
This Vegetarian Mexican Stuffed Pepper recipe is the perfect place to start!Dinner is served! Vegetarian TACO Stuffed Peppers from Running in a Skirt #vegetarian #tacotuesday #healthyliving
This Vegetarian Mexican Stuffed Pepper recipe is like tacos!
So here’s where this recipe is kind of fun. The stuffed pepper is kind of like a low carb/ gluten-free taco shell!
The filling for these goodies is a food powerhouse… quinoa, black beans, tomato, and onion. They come together to make a perfect vegetarian sub for traditional taco meat.
You then stuff your taco filling into the bell pepper shell.
If you are feeling cheesy top your Vegetarian Mexican Stuffed Pepper recipe with a little cheese and bake in the oven until the pepper is soft and the cheese is melty!
You can then go for your favorite taco toppings like guacamole, cilantro, plain greek yogurt, pico de gallo or even just salsa.
This fun twist on tacos not only looks pretty AH-mazing… it tastes even better.
What’s in this Vegetarian Mexican Stuffed Pepper recipe?
This fun twist on a taco recipe is filled with all sorts of vegetarian staples you can feel good eating.
- Black Beans
- Canned Tomato
- Homemade Taco/Mexican Seasoning Mix
You will also need big and pretty bell peppers and any taco toppings you want.
These ingredients are all super healthy and make a filling, healthy and satisfying vegetarian meal!
How to make my Vegetarian Mexican Stuffed Pepper recipe…
- Make the taco filling by sauteing the onion, black beans, quinoa, and tomato together.
- Cut the bell peppers in half and scoop out the seeds.
- Stuff the taco filling in the halved bell peppers.
- Top with cheese and bake until tender.
- Add taco toppings!
- Serve and enjoy.
These babies also reheat well for an easy lunch the next day. I like serving mine with a Mexican inspired bagged salad for a crazy easy meal.
If you are looking to cook more at home this year (YES… just DO it!) this Vegetarian Mexican Stuffed Pepper recipe is the perfect place to start. Give it a try and let me know what you think.
Dinner is served! Vegetarian TACO Stuffed Peppers from Running in a Skirt #vegetarian #tacotuesday #healthyliving
More healthy taco ideas…
- Taco Stuffed Sweet Potatoes
- Taco Stuffed Portobello Mushrooms
- Sweet Potato and Black Bean Tacos
- Crock Pot Lentil and Quinoa Tacos <—the BEST vegetarian taco filling
- Homemade Taco Seasoning
Pin for later…
This Vegetarian Mexican Stuffed Pepper recipe is like Bell Pepper Tacos! A fun, low carb and gluten free twist on tacos.
- 2 bell peppers
- 1 teaspoon olive oil
- 1/2 small onion chopped
- 1 teaspoon minced garlic
- 1 15 ounce can black beans rinsed and drained
- 1 14.5 ounce can fire roasted tomatoes drained
- 1 cup cooked quinoa
- 1 teaspoon mexican or taco spice blend (recipe in notes)
- 1 tablespoon shredded mexican cheese leave off if vegan!
- salt and pepper
- optional toppings: guacamole, diced tomato, pico de gallo, cilantro, green onions or plain greek yogurt/sour cream.
- cooking spray
Preheat the oven to 350 degrees.
Cut the bell peppers in half and scoop out the seeds and white part. Spray a deep baking dish with cooking spray.
In a non-stick pan over medium heat saute the onion in the olive oil until it start to turn tender. Season with salt and pepper. Add the garlic and stir for 30 seconds until fragrant.
Add the black beans and tomatoes to the pan. Season with salt and pepper plus the mexican/ taco seasoning. Saute for 2-3 minutes.
Add the cooked quinoa to the mixture and saute until it is warm. Salt and pepper again if necessary.
Stuff the black bean and quinoa mixture into the bell pepper cups. Top with the mexican cheese.
Cover the peppers with foil and bake for 35 minutes. Remove the foil and finish baking for 10 more minutes.
Serve with any of your favorite taco toppings!
Use my recipe for the best Homemade Taco Seasoning.