These Vegan Taco Stuffed Bell Peppers come together in just over 30 minutes, making them the perfect quick and tasty savory meal. This delicious plant-based dish was made with Loma Linda Foods Taco filling and fresh vegetables from Hungry Harvest, a produce and grocery delivery service committed to fighting food waste and hunger. Both of these sustainable plant-based brands came together to make an affordable and crave-able climate-friendly meal.
Want to learn how to make this bright and savory stir-fry for yourself? Watch the demo and check out the full recipe below.
Vegan Taco Stuffed Bell Peppers
Prep Time: 35 minutes
Makes: 4 Stuffed Pepper
2 large bell peppers, cut in half vertically, stemmed, and seeded
1 package Loma Linda Taco Filling *can be substituted with 1 cup cooked lentils or beans seasoned with1 Tbsp taco seasoning*
1 cup cooked quinoa or grain of choice
1 cup chopped kale or spinach
2 tomatoes, diced
1 medium onion diced
1 tsp garlic powder
1 tsp chili powder
1 tsp dried parsley
1/2 tsp dried oregano
1/2 cup shredded vegan cheese of choice
sea salt to taste
1 Tbsp vegetable oil of choice, optional *can be substituted with water or vegetable broth*
Chopped herbs and diced avocado, optional garnish
Preheat oven to 400 degrees F.
Heat a large pan over medium high heat. Add oil (or water or broth) and onions and sauté for 2-3 minutes until onions start to become tender.
Add Loma Linda Taco filling and all seasonings, and continue to sauté for another 2-3 minutes until sizzling.
Add quinoa (or grain of choice), kale or spinach, and 1 diced tomato and sauté for another 3-5 minutes, until kale begins to wilt.
Turn off the heat and add half of the vegan shredded cheese and mix into the filling until melted.
Line a baking dish with foil or parchment paper and place the 4 bell pepper halves on the baking sheet, evenly spaced apart. Use a spoon to fill each pepper evenly, using the back of the spoon to pack the filling in to the nooks of each pepper. There may be a bit of filling leftover. Sprinkle the the tops of each pepper with the remaining vegan shredded cheese.
Bake the peppers for 20 minutes until the filling is heated through and the peppers are tender, but not mushy. Cover with foil while baking for melty vegan cheese, or bake uncovered for a crisp cheesy topping.
To serve top with garnishes of your