Hi guys! As I promised last week, I’m introducing you to my Mexican Style Stuffed Peppers! It’s a kind of ‘Part 2’ of that post. If you aren’t a regular around here, Welcome! As you can guess from the name of my blog, ‘Cheftographer’, I cook and I take photographs…. and sometimes I go a little carried with both, as in I cook way too much (leftovers anyone?) and I take way too many pictures (is that even a thing? I don’t think so!). They’re two of my greatest passions in life, so I can’t help it. Anyway, that’s kind of what happened last week, when I made these cute little patty pan squashes, and I posted the Vegan Stuffed Summer Squash recipe on here. I took too many pics for one post – you can’t blame me, they are super cute and extremely photogenic! Also, I had more stuffing than I had squash, so I ended up stuffing some bell peppers and a couple of zucchini with the same filling. Good news for me – they were both extremely delicious, and good news for you – it turned into one more fabulous recipe to serve to family and friends! So I hope you enjoy the sequel, ‘Mexican Style Stuffed Peppers’! Oh, and I should mention, that not only is this recipe extremely easy, you don’t even need to do any chopping or spice gathering, the peppers will be ready in under an hour. You can make them on a weeknight for your family, or you can bring these to any gathering – they are a crowd pleaser!
Just so you can see what I’m talking about with the squash… here’s a couple of pics… 
Yes, I did pipe that sour cream onto the plate… and then I changed tips, to drizzle it onto the peppers… because that’s how I roll y’all! 😉
And because I’m doing a little show and tell for a minute here – I’m still swooning over the steam in this pic, just so fun to shoot.. and also so you can see why I got a little carried away… these are pretty cute huh? Here’s the link again for that recipe, in case you want to print or pin it while you’re here! So, back to the peppers! Let me tell you what these are all about. These babies are stuffed with Spanish Rice (from a box – how easy is that?), black beans, corn, and delicious Beyond Meat soy ‘Chicken’! So let’s get a look at that – YUM!!
After you get that all mixed together, you just cut the bottoms off of the peppers so they sit flat. Mine ended up being open on the bottom and that’s totally ok, they’re still easy to serve. Then cut the tops off, and hollow out the inside.
Next you just scoop the filling into the peppers, and top them with some vegan cheese. For this recipe I used Daiya shredded vegan cheddar, but you can use your fav brand, or skip it all together if vegan cheese isn’t your thing.
Then spoon a little enchilada sauce on the top…
And that’s it you guys! These amazing stuffed peppers are literally ready in no time at all! You can cook your Spanish rice in microwave or on the stove top, and while it’s going (about 20 min), just get your other ingredients ready. After you stuff and top them, you just need to add some water to your baking dish and cover them. They take about 35 minutes to bake.
You can use the recipe below to stuff about 6 large peppers (cut in half, so it makes 12 peppers), or you can use half of the rice mixture to make peppers and half to stuff squash or zucchini and serve them all together. They are delicious either way! Here’s a bonus pic of some stuffed zucchini ……
Or two –
So that’s it! A really simple, but yummy dinner recipe that you can easily make any night of the week, it’s gluten free and vegan, and no one would even know that, unless you tell them! All of the recipes here on my blog are vegan and gluten free, so if you’d like to make sure you don’t miss a single post, make sure to sign up for my email newsletter and you will get recipes delivered straight to your inbox! Thanks so much for hanging out here! Enjoy your recipe!
xoxo, Angel
- 6 Large Bell Peppers (I use a mixture of green, red, and yellow - you can use whichever colors you like!)
- 1 box Spanish Style Rice (gluten free/vegan), prepared
- 1 pkg. Beyond Meat Chicken Strips, diced into 1" cubes (optional)
- 1 can black beans (I used spicy black beans from Whole Food's 365 brand), drained
- 1 can organic corn, drained
- 2 C shredded Cheddar Vegan Cheese (use your favorite brand)
- 2 8 oz. pouches or equivalent amount of prepared mild enchilada sauce, such as Fronterabrand
- 1 Cup water
- Optional garnish:
- vegan sour cream, such as Follow Your Heart's Vegan Gourmet brand
- diced avocados
- cilantro
- Prepare 1 box of Spanish Rice according to the package directions.
- While rice is cooking, wash peppers, and slice of the bottom part to make them sit flat. Then slice off the top and remover the seeds. Cut the pepper in half, and place all the peppers in a baking dish, two if needed.
- When rice is ready, mix the rice together with the beans, corn, and soy chicken.
- Spoon that mixture into the hollowed out peppers. Place into a large baking dish.
- Top each pepper with a little vegan cheese, and a couple of spoonfuls of Enchilada sauce.
- Pour 1 C of water into the pan (one cup in each if you need more than one pan).
- Cover and bake in a preheated oven, covered, at 450* F, for about 35 minutes.
- Peppers are ready when cheese is melted and peppers are tender when pierced with a fork or knife.
- Cool for about 5 minutes and then serve with a little more sauce, and optional garnishes (vegan sour cream, chopped cilantro, and diced avocados).
Angel McNall is the author and photographer of High Vibe Lifestyle. For over 20 years, Angel has been teaching people how to live more vibrantly by eating a plant based diet, and using plant based medicine. 
