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Mexican Stuffed Peppers

Get ready for tasty Mexican stuffed peppers that are packed with rice, Mexican-style vegan ground beef, a tonne of veggies, and finished off with melted vegan cheese. This bold Mexican stuffed peppers recipe is terrific for an evening meal and great for hosting guests. Kids even love this meal because of the fun food bowl the peppers create.

Are Mexican Stuffed Peppers Healthy?

Absolutely! Not only do these Mexican-style stuffed peppers taste insane and fuel your soul, but they provide your body with tonnes of essential nutrients. These Mexican rice stuffed peppers are:

  • High in fiber due to the veggies, rice, and vegan ground beef.
  • High in plant-based protein from the Ozo Mexican Seasoned Ground. This vegan beef substitute contains 20g protein per portion! Plus, you could swap the rice for quinoa to make this recipe even higher in protein.
  • Exceptionally high in vitamin C and A, essential for fighting the winter cold and flu. In fact, one pepper can provide 169% of your daily vitamin C!

What To Serve With Mexican Stuffed Peppers

These vegan Mexican stuffed peppers are wonderful all by themselves, but they also work well with so many different Mexican-inspired sides and toppings. Here are some of my favorites.

Topping Ideas:

  • Guacamole or avocado
  • Vegan sour cream
  • Vegan Greek yogurt
  • Jalapeños
  • Fresh cilantro and parsley
  • Vegan cheese

Side Dish Ideas:

  • Tortilla chips and homemade salsa
  • Side salads such as this fresh mango avocado salad
  • Grilled corn on the cob with a knob of vegan butter and a sprinkle of salt
  • Vegan cornbread
  • Refried beans
  • Why not go all out and serve this dish with a Mexican margarita cocktail!

How To Get Soft Peppers

If you find the peppers a little too tough, you can soften the peppers by adding a generous splash of veggie stock to your baking disk to steam the peppers slightly while in the oven. Another way to soften the bell pepper flesh is to add olive oil to the peppers before baking. Alternatively, you could boil the peppers lightly before baking (for about 2-3 minutes) to soften the skins.

How To Store Mexican Stuffed Peppers

These vegetarian Mexican stuffed peppers can be kept in the fridge for 3-4 days in an airtight container. To reheat, simply bake in the oven until the pepper and rice filling are piping hot. If your peppers are starting to burn, you can cover them with aluminum foil to avoid the side charcoaling.

Can You Make Mexican Stuffed Peppers In Advance

If you enjoy meal prep, you can always make the stuffed pepper filling in advance and store it in the fridge. Then, during the week, you can have a super simple dinner by adding the filling to your bell pepper and baking in the oven as instructed.

Just one thing to be aware of when cooking the stuffed peppers from the fridge is that they may take a little longer to cook as the filling is cold. So allow an extra 5-10 minutes to cook the peppers before serving.

INGREDIENTS

  • 1/2 cup rice
  • 2 tablespoon. extra-virgin olive oil, plus more for drizzling
  • 1 medium onion, chopped
  • 2 tablespoon tomato paste
  • 3 garlic cloves, minced
  • 4oz Ozo Mexican Seasoned Plant-Based Grounds
  • 1 (14.5-oz.) can of diced tomatoes
  • 1 1/2 teaspoon. dried oregano
  • Salt and black pepper to taste
  • 6 bell peppers, tops, and cores removed
  • 1 cup shredded vegan cheese
  • Freshly chopped parsley, for garnish

METHOD

  1. Preheat the oven to 400 degrees
  2. Prepare rice according to the package
  3. In a large skillet over medium heat, heat oil. Add in onion and cook until soft. Stir in tomato paste and garlic and cook for 1 minute more.
  4. Next add Ozo Mexican Seasoned Plant-Based Grounds and cook, breaking up grounds with a wooden spoon.
  5. Stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly
  6. Place peppers cut side up in a 9″-x-13″ baking dish and drizzle with oil. Spoon mixture into each pepper and top with vegan shredded cheese.
  7. Cover the baking dish with foil and bake until the peppers are tender about 35 minutes. Uncover and bake until the cheese is melted, 10 minutes more.
  8. Garnish with parsley before serving.

Mexican Stuffed Peppers

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Course Main Course

Ingredients
  

  • 1/2 cup rice
  • 2 tbsp olive oil plus more for drizzling
  • 1 medium onion chopped
  • 1 tbsp tomato paste
  • 3 garlic cloves minced
  • 4 oz Ozo Mexican Seasoned Plant-Based Grounds
  • 1 14.5oz can diced tomatoes
  • 1 1/2 tsp dried oregano
  • Salt and black pepper to taste
  • 6 bell peppers tops, and cores removed
  • 1 cup shredded vegan cheese
  • Freshly chopped parsley for garnish

Instructions
 

  • Preheat the oven to 400 degrees
  • Prepare rice according to package
  • In a large skillet over medium heat, heat oil. Add in onion and cook until soft. Stir in tomato paste and garlic and cook for 1 minute more.
  • Next add Ozo Mexican Seasoned Plant-Based Grounds and cook, breaking up grounds with a wooden spoon.
  • Stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly
  • Place peppers cut side up in a 9″-x-13″ baking dish and drizzle with oil. Spoon mixture into each pepper and top with vegan shredded cheese.
  • Cover the baking dish with foil and bake until the peppers are tender about 35 minutes. Uncover and bake until the cheese is melted, 10 minutes more.
  • Garnish with parsley before serving.