Taco Stuffed Peppers

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Whenever I want to make a weeknight dinner without much effort, I make my taco stuffed peppers with avocado lime sauce. I pack each pepper with a hearty quinoa, black bean, and sweet corn medley, then drizzle everything with a creamy, tangy sauce. These come together in just 1 hour and provide an impressive amount of plant-based protein. 

After seeing how much my kids loved my vegetarian stuffed poblano peppers, I knew I had to create a main dish with the same energy. Bell peppers are an underrated vehicle for stuffings and fillings. Their natural sweetness deepens as they roast, and their sturdy walls hold up nicely. I love using a variety of colors for a visual and flavorful difference. If you or your kids enjoy meals with a slight theatricality, I recommend these stuffed peppers. 

Taco Tuesday is a big thing in my house, and while my kids love it as is, I like to change it up now and then. The first time I served these, I deliberately made the plates look stark with what seemed to be 1 lonely roasted pepper. My kids looked at me worriedly. How did Taco Tuesday become this? I giggled and told them to take off the lids, and then brought out all the fixings and side dishes. They loved this meal so much that it served as a perfect gateway to introduce them to my Yemista Greek stuffed tomatoes and peppers. I think it is safe to say that my kids will eat any stuffed vegetable.

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🥘 Ingredients

I use simple, wholesome, and fresh ingredients to create these taco stuffed peppers with avocado and lime sauce. This is a list of all the things I use:

Bell peppers: I choose a variety of colors, and use large bell peppers to accommodate a generous amount of stuffing.

Cooked quinoa: I use cooked quinoa that has been fluffed up nicely.

Black beans: For this recipe, I use canned black beans, which have been drained and rinsed.

Corn: Fresh or frozen corn works well for this recipe, bringing a subtle sweetness to the stuffing.

Tomatoes: I use finely diced tomatoes, which blend seamlessly into the filling.

Cilantro: Finely chopped fresh cilantro gives my peppers a fresh finish that lifts the dish.

Shredded cheese: I use a sharp cheddar for its bold flavor and the way it melts into a gooey golden layer over the filling.

Taco seasoning: You could use a store-bought seasoning, but I love using my homemade Old El Paso taco seasoning for this recipe. 

Sour cream: I stir a small amount into the filling for extra creaminess, and again for the avocado lime sauce. You could also use my vegan sour cream for a plant-based option. 

Avocado: I use 1 ripe avocado to form the creamy base of my sauce.

Lime juice: Freshly squeezed lime juice adds a bright acidity to the sauce, which complements all the flavors of the dish and cuts through the richness of the avocado.

Salt and black pepper: I season both the stuffing and sauce with simple seasonings to accentuate the flavors without overwhelming them. 

🔪 How To Make

Building these taco stuffed peppers is an easy process that moves in a logical order. Here is exactly how I make them:

Roast bell peppers: I preheat my oven to 375F, then place the whole peppers on a baking sheet, and broil them on high for 3-4 minutes per side until the skin is blistered. Next, I cut the tops off and scoop out the seeds and membranes. 

Combine stuffing and fill peppers: I combine the cooked quinoa, black beans, corn, diced tomatoes, cilantro, sour cream, and seasoning in a large bowl and mix well.  Then I spoon the filling generously into each roasted pepper, and top with a handful of cheese. 

Bake stuffed peppers: I arrange the stuffed peppers on a baking sheet and bake at 375F for 30 minutes until the cheese is fully melted and the peppers are completely tender.

Make sauce: While the peppers bake, I combine my avocado, lime juice, sour cream, salt, and pepper in a blender and blend until completely smooth.

Drizzle sauce over peppers: I remove the peppers from the oven, allow them to rest for 3 minutes, then drizzle with the avocado lime sauce.

Serve: I serve these peppers warm, and sometimes place the tops back on for added effect.

📖 Variations

These taco stuffed peppers have endless possibilities, and I have tested many different versions. These are 3 that have been picky eater and husband-approved:

Pepper jack upgrade: I swap out the cheddar for an equal amount of shredded pepper jack cheese, and stir in 1 diced jalapeno into the filling mixture. My husband loves this spicy version, and sometimes even adds extra jalapeno.

Walnut taco meat swap: I replace the black beans with the same amount of my mushroom walnut taco meat to resemble a ground beef filling. I loved making this version when I am catering to a crowd of vegetarians and meat eaters. And everybody loves them. 

Brown rice replacement: For a heartier, chewier filling, I substitute an equal amount of cooked brown rice for the quinoa. I make sure to add an extra 1/2 teaspoon of taco seasoning to compensate for the milder flavor. My kids call this a burrito in a pepper. 

🍽 Serving Suggestions

I love serving these taco stuffed peppers with avocado lime sauce with a spread of toppings and side dishes. This gives everyone the chance to experiment with their flavors and create a balanced plate. If this sounds like something you or your family would enjoy, I recommend a helping of my vegan taco sauce and a side of my fresh and crispy copycat Chick-fil-A kale salad. Keep the avocado dressing aside as well, and let everyone try out different sauce options. 

A few years ago, I asked my eldest what they would like for their birthday dinner. I was honestly expecting an answer that ended up with us at some restaurant, but instead, I was told, “Literally any stuffed please.” The next week, our dinner was made up of taco stuffed peppers, my zucchini pizza boats, and vegan stuffed mushrooms. I also included a side of my 4 ingredient cilantro lime rice just for good measure. Ha! 

🧊 Storing And ♨️ Reheating

Refrigeration: I allow the stuffed peppers to cool completely before wrapping each one in foil and transferring it to an airtight container. These keep well for up to 4 days. The avocado lime dressing is kept for up to 2 days in a separate container.

Freezing: I wrap each pepper in foil and place them in a freezer-safe bag or container, and freeze for up to 2 months. The avocado lime sauce is not suitable for freezing.

Reheating: I reheat pepper in a 350F oven for 8-12 minutes until fully warmed through and the cheese has become soft again. For a quicker option, I place the pepper in a microwave-safe dish and heat it for 1-2 minutes, checking halfway. Never reheat the sauce; drizzle it over the heated peppers instead. 

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