Vegan Stuffed Peppers are a satisfying meatless meal, packed with walnut taco “meat,” black beans, corn, and diced tomatoes. This protein-rich dinner is healthy, slightly spicy, and easy to prep ahead for busy nights.
Stuffed peppers are one of my favorite weeknight dinners, and this vegan version—with a spicy walnut taco filling—might be my top pick yet.
The walnut taco meat used here is versatile. It’s not just for tacos; it makes a flavorful, meaty filling for bell peppers that holds up well when baked.
Recipe features
- Excellent for meal prep—assemble in advance and reheat when ready to eat.
- Filled with walnut taco “meat,” beans, corn, diced tomatoes, and optional vegan cheese for extra richness.
- Slightly spicy and full of plant-based protein for a hearty vegan dinner.
Ingredient notes
- Bell peppers: Red, orange, or yellow are sweeter and preferable to green. Use a mix for a colorful presentation.
- Walnut taco meat: This is the base of the filling. It’s recommended to use the walnut taco meat as written; mushrooms may be omitted if desired.
- Beans: Black beans work well, but pinto beans or chickpeas can be substituted.
- Corn: Fresh or frozen corn is fine—be sure it’s cooked or thawed before mixing.
- Diced tomatoes: Fire-roasted diced tomatoes add depth of flavor; drain them before mixing.
- Vegan cheese: Optional. Shredded vegan cheddar melts nicely if you want a cheesier finish.
- Chipotle aioli: Optional garnish that pairs beautifully with these peppers. Prepare ahead if you plan to use it.
Step-by-step instructions
Step 1: Prep the walnut taco meat. Prepare the walnut taco meat first; it only takes about 10 minutes and can be made ahead to save time.
Step 2: Stuff the peppers. Slice each bell pepper in half and remove the seeds. In a bowl, combine the walnut taco meat, black beans, corn, and drained diced tomatoes. Stir in vegan cheese if using. Spoon the mixture into each pepper half, filling them generously.
Step 3: Bake. Arrange the stuffed peppers in a casserole dish, bake at 400°F (200°C) for about 20 minutes, or until peppers are tender. Remove from the oven and let them rest briefly.
Tips and FAQs
– This recipe scales easily—double or triple it to feed a crowd.
– Swap black beans for pinto beans or chickpeas if you prefer.
– To prep ahead: Fill the peppers and place them in a casserole dish. Cover and refrigerate for up to 48 hours before baking.
How should these be stored?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the peppers in a casserole dish and warm in a 350°F (175°C) oven for 8–10 minutes.
What should these be served with?
These peppers are delicious topped with a drizzle of chipotle aioli and a sprinkle of fresh cilantro. They also pair well with a simple green salad, a kale taco salad, or air-fried sweet potatoes for a complete meal.
More vegan dinner recipes
- Thai Cauliflower Steaks
- Easy Vegan Chili
- Vegan Eggplant Parmesan
If you made this recipe, please leave a comment and star rating below—thanks!
Vegan Stuffed Peppers
Erin Alvarez
3
Ingredients
- 3 bell peppers
- 3/4 cup walnut taco meat
- 1/2 cup black beans, drained and rinsed
- 1/4 cup corn
- 1/4 cup fire roasted diced tomatoes, drained
- 1/4 cup vegan cheddar cheese (optional)
- 2 tbsp chopped cilantro
- Chipotle aioli (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Prepare the walnut taco meat if not already done; set aside.
- Slice each pepper in half and remove the seeds. Place pepper halves face up in a casserole dish.
- Combine walnut taco meat, beans, corn, diced tomatoes, and cheese (if using) in a bowl. Spoon the mixture into each pepper and bake for 20 minutes, or until peppers are soft.
- Before serving, sprinkle with cilantro and drizzle with chipotle aioli if desired.
Notes
*Calories are an estimate; serving size is two peppers.
*Substitutions: pinto beans or chickpeas may be used instead of black beans.
*Storage: Refrigerate leftovers in a sealed container up to 3 days. Reheat in a casserole dish at 350°F (175°C) for 8–10 minutes.
*Prep ahead: Assemble stuffed peppers in a casserole dish, cover, and refrigerate up to 48 hours before baking.
Nutrition
Carbohydrates: 20 g |
Protein: 5 g |
Fat: 3 g |
Saturated Fat: 1 g |
Sodium: 132 mg |
Potassium: 382 mg |
Fiber: 6 g |
Sugar: 6 g