Taco Stuffed Peppers

5 from 4 votes

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.

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: American

Servings: servings

Calories: 480kcal

Author: Anjali Shah

Ingredients

Stuffed Peppers:

4 large Bell Peppers
2 cups cooked Quinoa
15 oz Black beans rinsed and drained 1 can
1 cup fresh or frozen corn
¼ cup Tomatoes diced
¼ cup Cilantro chopped
⅓ cup Cheddar Cheese shredded
⅓ cup low fat Sour Cream
1 tsp Salt add more to taste if needed
½ tsp ground black pepper add more to taste if needed - depending on how spicy you want the filling to be

Avocado Lime Sauce:

Instructions

For The Stuffed Peppers

Roast bell peppers: you can roast them on the grill or in the oven. I roasted mine in my oven under the broiler. To roast in the broiler: Pre-heat your oven to 375 degrees. Broil the peppers on high for a few minutes until the skin is blistery/starting to blacken. Then turn the peppers over and broil them on high for about 3 additional minutes until the other side is done.
Cut off the top of the pepper (save for garnish) and scoop out the insides. Discard seeds and inside of the pepper.
Combine all of the other ingredients in a large mixing bowl. Spoon into bell peppers. If you have any extra filling left over, store it in an airtight container in the fridge. You can use it as a topping for nachos or a filling for burritos later in the week!
Place peppers on a baking sheet or in a large baking dish. Bake in oven for 30 minutes. Remove from the oven and let rest 3 minutes. Enjoy with avocado lime sauce. Note: You can also combine the filling ingredients in a large skillet with 1 tsp olive oil and cook them over medium heat for 10 minutes before adding them to the peppers. If you do that, reduce your baking time for the pepper halves to about 10-15 minutes.

Avocado Lime Sauce

Chop Avocado, juice limes: combine all ingredients in blender or food processor and puree until smooth.

Video

https://youtu.be/NGOCdNxeLQw

Notes

My #1 Secret Tip for this taco stuffed peppers with avocado lime sauce recipe is to use a muffin tray to hold the peppers upright while I fill and bake them. I place each roasted pepper into a cup of the muffin tray before I begin stuffing, and this helps them remain stable and upright. You could also bake them in these trays, as it makes transferring them in and out of the oven much easier.
Roast peppers ahead: I roast and prep my peppers the day before, if I am meal planning. The night I serve them, I just need to stuff and bake them. This cuts my cooking time down significantly.
Pack the filling firmly: I press the filling down into each pepper as I stuff it, rather than letting it lie loosely. A compact filling means it holds together better as it bakes.
Let them rest: Always give the peppers 3 minutes of resting time before drizzling with the sauce. This gives the cheese a chance to set and makes serving a lot easier.
Serve the sauce cold: I make the avocado lime sauce while the peppers bake, and keep it in the fridge until serving. The contrast between the warm peppers and cool creamy sauce is a significant part of the appeal.

Nutrition