Vegetarian Mexican Stuffed Peppers
Ingredients
Vegetarian Taco Meat
-
10
ounces
cauliflower florets or 1 small head cauliflower (2 ¼ cups riced)
-
6 to 8
ounces
cremini mushrooms (1 cup sliced)
-
1
cup
shredded carrots or 2 large carrots
-
⅔
cup
chopped onion or 1 small onion
-
¼
cup
hemp seeds (optional)
-
2–3
Tablespoons
taco seasoning
-
1
Tablespoon
tomato paste
-
to taste
hot sauce or adobo sauce for plating
Stuffed Pepper Filling
-
6
bell peppers
-
1 to 1 ½
cups
cooked quinoa or rice
-
2
cups
vegetarian taco meat
-
10
ounces
canned tomatoes and green chilies (Rotel), drained
-
2
Tablespoons
chopped cilantro, divided
-
1
cup
shredded cheese or dairy-free alternative
Instructions
- Preheat the oven to 400°F and prepare a large sheet pan with oil.
- Blend cauliflower florets in a food processor to form cauliflower rice. Combine with processed mushrooms and carrots.
- Add onion, optional hemp seeds, and jalapeños to the mixture. Stir in tomato paste and taco seasoning.
- Spread the mixture on the sheet pan and bake for 15 minutes, then toss and bake for another 12-15 minutes until browned.
- Prepare the bell peppers by slicing off the tops and removing seeds.
- Mix cooked quinoa with 2 cups of the taco meat, diced tomatoes, and 1 Tablespoon cilantro.
- Fill the peppers with the taco meat/quinoa mixture.
- For air fryer: Preheat to 365°F, cook peppers for about 10 minutes, top with cheese, and cook for an additional 1-3 minutes.
- For oven: Bake stuffed peppers covered for 25-28 minutes, then top with cheese and bake uncovered for another 5 minutes.
- Serve warm topped with cilantro and optional hot sauce.
Nutrition Facts (estimated)
Servings
6
Calories
121
Total fat
1.1g
Total carbohydrates
24.7g
Total protein
4.4g
Sodium
184.5mg
Cholesterol
0mg
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