Taco Stuffed Peppers



2 green peppers (also works with zucchini)
1/2 cup black beans, cooked and rinsed
1/2 cup brown rice, cooked
1/2 cup corn niblets
1/2 cup salsa of your choice
vegan cheese to top (optional but recommended)

Slice the peppers in half (you will need to cup through the stem) and then remove everything inside so you have little pepper cups (see video for reference). In a mixing bowl, add all other ingredients except cheese and tie to combine. Fill the pepper cups with the mixture and then top with vegan cheese. Bake at 350 for 10-15 minutes, until the cheese is melted and the peppers are softened. Bake longer if needed. Serve hot.


  1. Can you use canned black beans?

  2. Lynn Woestenburg

    Do you have to cover the pepper cups with foil while baking?

Leave a Comment

Your email address will not be published. Required fields are marked *