Taco stuffed peppers is filling and delicious! This savory and quick dish is perfect for taco night with alternatives to make this plant-based and allergy-free.

Taco stuffed red peppers with taco seasoning, rice, cheese, chives, plant based protein, and tomatoes.

Stuffing bell peppers have become the latest trend. Filling and delicious, the taco spiced stuffing is gluten-free and can be plant-based with the recommended ingredients. It also meets the taste buds for those who eat lean protein such as ground chicken or turkey.

Ingredients for the Taco Stuffed Peppers

Making these peppers are simple. Ingredients are interchangeable that make is adaptable from being plant-based to eliminating it due to allergies or intolerance.

6 small to medium bell peppers (any color)
Filtered water or broth
8 oz (one package) Plant-based grounded protein, ground turkey, or chicken.
Onion
Garlic
Tomatoes
Organic basmati bice
Organic tomato sauce
Olive oil
Natural taco seasoning
Plant-based cheese, mozzarella or cheddar cheese
Green onions or chives
Plant-based sour cream or regular sour cream

Taco stuffed peppers ingredients. Plant-based protein using Beyond Beef plant-based ground.

Health Benefits of Bell Peppers

Bell peppers are good for health since they have the right amount of vitamins and minerals. They are rich in antioxidants, vitamin A, vitamin B6, and vitamin C. Bell peppers contain a good enough fiber.

Most importantly, it is a low-fat, low-sodium, and gluten-free. Those with digestive issues mostly stay away from hot peppers. The bell pepper is an excellent way to satisfy those taste buds with how this dish tastes.

How to Make Taco Stuffed Peppers

This filling dish comes together quickly. Most of the ingredients can be altered and take 45 minutes to make. Once you have the ingredients prepped, it only takes 15 minutes of hands-on cooking.

To make this dish, first prep the bell peppers and cut the tops off along with the stem. Seed and with the opening side down, place in a baked dish. Fill with about 2 cups of water and bake for 20 minutes at 350 degrees. Remove from the oven and turn the bell peppers with the opening at the top. Then set aside.

While the peppers are baking, gather the ingredients for the stuffing. I always cook the rice before prepping the peppers. Heat the oil in a large pan and add the protein of your choice. I use Beyond Beef plant-based protein. It looks, and the taste is precisely like ground beef! Once the protein is cooked thoroughly, season with salt and pepper. Add the garlic, onions, and taco seasoning.

Lastly, add the rice, tomatoes, sauce, and broth. Stir and combine all the ingredients. Then fill each bell pepper with the stuffing. Place in the oven for about 20 minutes at 350 degrees.

Taco Stuffed Bell Pepper Topping

When the peppers finish, top with your choices of cheese, such as plant-based cheese from Daiya or Miyokos brands, if you use regular mozzarella or cheddar, that is fine too! Place in the oven until the cheese melts. Remove and top with sour cream and chives.

More Recipes Using Bell Peppers

Easy Vegan Quinoa Stuffed Bell Peppers by Pretty Bird Kitchen is a plant-based protein powered dish that is quick and easy to make.
Southwestern Stuffed Peppers with Black Beans and Quinoa by the Plant Powered Dietitian is a protein packed gluten-free and plant-based option that is fulfilling.
Garlic and Herb Sauteed Bell Pepper Strips by the Spruce Eats is a great side dish to go along with any entree.

Taco Stuffed Peppers

Naturally Tessa

Bell peppers stuffed with your choice of protein, rice, vegetables, and taco seasoning.

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Course Main Course

Cuisine Mexican

Servings 6 people

Calories

Ingredients

6 whole small bell peppers (red, yellow, orange, or green)
4 cups filtered water or broth
8 oz plant-based protein, ground turkey or ground chicken I use Beyond Beef by Beyond Meat.
1 medium onion
3 cloves garlic
2 whole tomatoes (any type) If intolerant or allergy to tomato, may eliminate.
1 cup cooked basmati long grain rice (or rice of your choice)
1 can (15 oz) organic tomato sauce If intolerant or allergy to tomato, may eliminate
2 tbsp olive oil
3 tbsp taco seasoning

Topping

2 cup plant-based cheese, mozzarella, or cheddar
1 cup green onions or chives
2 tbsp plant-based sour cream or regular sour cream

Instructions

Bell Peppers

Preheat the oven at 350°
Wash and cut the tops off of the bell peppers. Scoop out the seeds and discard the stem.
Place the bell peppers with opening on bottom onto a baking pan. Fill the baking pan with 2 cups of water.
Bake for 20 minutes at 350°
Remove from oven and flip the bell peppers with the opening at the top.
Drain the water and set aside.

Filling

Heat 1 tbs of olive oil in a large pan. Cook the protein of your choice and season with salt and pepper. Once cooked thoroughly, add the garlic, onions, and taco seasoning.
Add the rice, tomatoes, sauce, and broth.
Stir to combine.
Fill each bell pepper with filling and add the cheese topping.

Bell Pepper Topping

Top each pepper with vegan or your choice of cheese.
Place peppers in the oven for 15 minutes or until the peppers are tender and the cheese melts.
Top with sour cream and chives.

Keyword allergy-free, plant-based