The wonderful stuffed pepper. Aren’t they amazing?
Although this is the first stuffed pepper recipe I’m sharing, you better believe it won’t be the last. Stuffed peppers and I kinda have a thing. Any time I want something fast, but still delicious and healthy, stuffed peppers are always a go-to recipe for me.
Many times, my wife and I have “pantry meals”, which consist of produce and/or ingredients in our pantry and refrigerator that are about to go bad. We had some leftover jalapeno crema and additional ingredients that needed to be used up from the loaded taco salads we made a few nights ago, so we decided to make stuffed peppers. We added TVP (textured vegetable protein) to give it that meaty flavor and texture many people love and associate with stuffed peppers. Honestly, the mixture was so good on its own, I almost ate it all by itself! I refrained, though, because I knew it’d only be that much better stuffed into a delcious, sweet, colorful pepper.
We hope you guys our southwest stuffed peppers as as we do! If you’ve been inspired to make your own version, take a photo, tag us at @veganlifecoachdotcom, and use the hashtag #veganlifecoach. We would love to see all the different ways you like to eat your #StuffedPeppers. Cheers!
Time to Make
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hour
Preheat oven to 400 F
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Ashley Hankins-Marchetti is the author, photographer, and recipe developer for her recipe food blog, Eat Figs Not Pigs. She is also a free-lance food photographer and recipe developer. When she's not in the kitchen cooking or taking pictures of food, you can find her hiking with her wife and dogs or enjoying bike rides to local breweries. She has a care-free energy and believes that the love of food and cooking can bring communities together and make the world a better place. Instagram: @eat_figs_not_pigs