Stuffed Bell Peppers could be the poster child of weeknight dinners. They’re a little fancy (something that I’m always a sucker for), they’re incredibly easy to make (who doesn’t love that?), and they are super low-calorie (you won’t hear me complaining!). For my first rendition of this recipe, I’m sharing a Mexican-inspired dinner with rice, black beans, corn, seitan, and simple seasonings. I found that if you pack peppers with the best ingredients, they taste, well… the best!
Many of you have been following along on my seitan (pronounced say-tan) journey, but if you haven’t, you should know that I’ve tested this wheat-based meat substitute in several different recipes including my Vegan Stuffed Cabbage and Savory Vegan Shepherd’s Pie.
While the initial taste and texture takes a moment to get used to, it’s super similar to ground beef/turkey when used in recipes. I’ve learned that, as with anything, the seasoning is what makes the seiten taste good. Even if you’re skeptical, this is the perfect dish to give seiten a try!
When you make this, don’t forget to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share it. I would love to see how this dish turns out for you!
Mexican Stuffed Bell Peppers
Ingredients
- 6 bell peppers tops and seeds removed
- 1 tbsp olive oil extra virgin
- 1 red onion diced
- 3 cloves garlic minced
- 2 Poblano peppers diced
- 4 Roma tomatoes diced
- 1 tbsp Mexican (taco) seasoning
- 1 tsp salt
- 8 oz chorizo seitan
- 2 cups brown jasmine rice cooked
- 1 can yellow corn drained and rinsed
- 1 can black beans drained and rinsed
- cilantro chopped for garnish
- hot sauce or salsa for garnish
Instructions
- Heat a pot of water over high heat until boiling.
- Boil bell peppers (in batches) for 2-3 minutes until bright in color. Remove and set aside.
- Pre-heat oven to 350°F.
- In a large skillet, heat olive oil over medium heat.
- Add onion, garlic, and Poblano peppers to skillet. Heat for 2-3 minutes, until soft.
- Add diced tomatoes. Heat for 8-10 minutes, until soft.
- Add Mexican seasoning and salt. Mix well.
- Add seitan, rice, corn, and black beans. Mix well and heat until warmed through.
- Use a large serving spoon to stuff the seitan mixture in each of the bell peppers. Place the bell peppers in a baking pan with tall sides. Fill the pan with any extra seitan filling.
- Cover pan with aluminum foil and bake for 30 minutes.
- Top with chopped cilantro and hot sauce. Serve hot and enjoy!
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