I needed to take a bit of time off from blogging this week, so sadly I missed the Monthly Ingredient Challenge. However, I didn’t want to miss out on making a delicious recipe with this month’s ingredient, peppers. So, I have these Vegetarian Taco Stuffed Peppers for you all!
I have a small confession: I’ve never liked peppers. Lately though, I’ve been expanding my horizons and adding peppers into my diet. And you know what? It turns out, I’m actually starting to really like them. I’ve fallen head over heels for roasted peppers, but I’m also starting to really appreciate the crunch that red peppers add to a dish.
Using the pepper as a bowl really added a lot of flavor to the mixture of ingredients that the pepper was stuffed with. Plus, you can eat the bowl! Do you know what that means? Yes, no dishes to clean. The best kinds of recipes have no dishes to clean.
I have to credit my sister with this recipe. Since I haven’t utilized peppers too much in my past recipes, I sought her for advice. She suggested taco stuffed peppers. And since I’ve seen quite a few taco stuffed recipes that used ground beef, I decided to change it up and make these beauties vegetarian.
Admittedly, I eat a lot of meat, but I couldn’t even tell these were vegetarian. They’re so filling, and savory, and just absolutely delicious.
My recipe for these require just 6 ingredients, which is great for when you need to make something quickly. I work from home, so these were perfect to whip up for lunch without taking a lot of time out of the work day.
And even though this recipe only showcases 6 ingredients, you can always add more to the mixture. You could add onions, avocados, corn chips, etc. I wanted to keep it simple, so I’ve included re-fried beans, corn, black olives, tomatoes, and cheese.
The recipe below is for 1 pepper, so multiply as needed.
- 1 pepper (red, yellow, or green)
- ¾ cup re-fried beans
- ¼ cup corn kernels
- ¼ cup chopped black olives
- ¼ cup chopped tomatoes
- ⅛ cup shredded sharp cheddar cheese
- Preheat the oven to 350.
- Cut the top of the pepper off, and hollow out the inside of the pepper.
- In a bowl, combine the beans, corns, olives, and tomatoes together with a spoon.
- Scoop the mixture into the pepper (don't be afraid to pile it in!).
- Top the pepper with the cheddar cheese.
- Bake the pepper in the oven, uncovered, on a cookie sheet for 18-20 mins, or until the cheese is melted and lightly browned.