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Vegan Mexico-Style Stuffed Bell Peppers

For those who love spices and Mexican cuisine, this vegan recipe of Mexico-style stuffed bell peppers will make them feel like they are in heaven. These stuffed bell peppers contain legumes, olives, veggies, spices and optionally if you want you can top it with a lot of vegan cheese! This meal is perfect for tasty and easy to make lunch or dinner.

Vegan, healthy, stuffed bell peppers, recipe, ingredients, vegetables, legumes
Why should you love this recipe? These vegan Mexico-style stuffed bell peppers are:
  • Suitable for vegetarian, vegan, and plant-based diet.
  • Healthy
  • High in protein – 1 serving contains 23+ grams of plant-based protein.
  • Low in fat
  • High in fiber, so it’s a fulfilling meal.
  • Nutritious – high in vitamins: A, C, and B6.
  • Easy recipe
  • Gluten-free
  • Rich in taste
Vegan, healthy, stuffed bell peppers, recipe
Soy intolerance?

This recipe contains soy mince, so if you have a trouble with soy intolerance or just don’t like it, I recommend you to substitute minced soy with lentils or chickpeas!

Vegan, healthy, stuffed bell peppers, recipe

Are you ready for the recipe? Let’s jump into it!

Vegan Mexico-style Stuffed Bell Peppers

Prep Time20 mins
Cook Time40 mins
Course: Main Course
Cuisine: Mexican, Vegan
Keyword: Mexican cuisine, Stuffed Paprika, Vegan Dinner, Vegan Lunch
Servings: 3

Ingredients

  • 3 large bell peppers (paprika)
  • 80 g. dry soy mince
  • 1 large onion
  • 1 medium corn (cooked)
  • 240 g. red kidney beans (cooked)
  • 110 g. green olives
  • 1 large stalk of celery
  • 1 tbsp. tomato paste
  • 1 red hot chili pepper
  • 1 cube vegetable stock

Spices

  • 1 tsp. sweet paprika powder
  • ½ tsp. smoked paprika powder
  • ½ tsp. garlic powder
  • tsp. cumin powder
  • ¼ tsp. cinnamon
  • ½ tsp. oregano
  • Salt and black pepper to taste

Toppings (optional)

  • shredded cheese (vegan)
  • sour cream (vegan)
  • nutritional yeast

Instructions

  • Prepare minced soy in the vegetable stock.
  • While soy mince is boiling, in a small bowl mix together all the spices.
  • Wash and chop celery, corn, red hod chili pepper, green olives and mince an onion.
  • Mix chopped vegetables with red kidney beans, soy mince, tomato paste and spices. You have made the stuffing!
  • Heat the oven to 170°C.
  • Take pepper bell and cut it in half from top to bottom. Clean the inside of the paprika – seeds and membranes, then add the stuffing with a spoon. Place paprikas into the baking pan, wrap baking pan with foil and put into the heated oven for about 30 minutes.
  • After 30 minutes remove the foil, raise the oven temperature to 200°C, put on some shredded vegan cheese on top and broil stuffed paprikas for another 5 to 10 minutes or till the cheese is melted.
  • Of course, THE MOST IMPORTANT THING – enjoy!
Nutrition facts, stuffed paprika, vegan food, mexican cuisine

If you tried this recipe, please write a comment about how was it or publish a photo with a hashtag #greatinthekitchen it would mean a lot for me!
Plus you can follow my recipes on Instagram and Pinterest.

Best wishes, Geiste!

*Vegan Mexico-style stuffed paprika nutritional information without any toppings (like cheese or sour cream)

Pinterest, pin, stuffed bell peppers, vegan, healthy
If you’re using pinterest, feel free to pin this recipe to your baords! <3

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