This recipe uses canned food veggies and beans so having the ingredients on hand already makes everyone’s life a lot easier. 🙂 These stuffed bell peppers are vegetarian (easily made vegan by omitting the cheese) and filled with plant based protein, fiber and are super flavorful! I made my own taco seasoning because the store bought packets can be very high in sodium. Plus, if you don’t have a packet handy it’s nice to know with a few staple spices you can whip together your own taco seasoning. If you like these stuffed bell peppers you may also like my Southwest Chicken Rice Bowls, Chicken Enchilada Casserole, or Sheet Pan Quesadillas!
Bell Peppers: You may have a little extra filling depending on the size of bell peppers you use. About 3 large bell peppers works well, or 5 smaller. Quinoa, cooked (or rice works too!) Black beans and corn Garbanzo beans/chickpeas Taco Seasoning (homemade or a packet). My homemade recipe is below, it includes chili powder, paprika, cumin and a few other pantry staple spices. Cheese: We love it with mozzarella on top but you can use pepper jack or your favorite cheese. Omit cheese for vegan option Cilantro or hot sauce for garnish
