Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Vegetarian Taco-Stuffed Peppers
Vegetarian Taco-Stuffed Peppers create flavorful preparations that fool even the biggest meat eaters through Impossible burger, tomatoes, and authentic taco seasonings. This plant-based recipe proves that vegetarian meals can satisfy dedicated carnivores while providing substantial protein and authentic Mexican flavors. The stuffed pepper format creates elegant presentations perfect for impressing dinner guests.
These flavorful vegetarian stuffed peppers will fool even your biggest meat eater! The peppers are filled with Impossible™ burger, tomatoes, seasonings, and cheese and baked until tender. Top with guacamole and sour cream for the perfect weeknight meal the whole family will love. Change things up by adding corn or black beans to the mix!
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
3
Yield:
6 stuffed pepper halves
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Ingredients
1 medium red bell pepper
1 medium yellow bell pepper
1 medium orange bell pepper
2 tablespoons olive oil
1 (12 ounce) package Impossible Burger
1 small onion, minced
2 cloves garlic, minced
1 (1 ounce) envelope taco seasoning mix
1 (14.5 ounce) can fire-roasted diced tomatoes
1 ½ cups shredded Mexican blend cheese, divided
¼ cup minced fresh cilantro
¾ cup sour cream
¾ cup prepared guacamole
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Cut bell peppers in half vertically through the stem and remove the seeds. Place cut-sides down in a baking dish to allow excess moisture to drain.
Bake in the preheated oven for 10 minutes. Remove from the oven, flip peppers over, cut-sides up, and set aside.
Heat oil in a large skillet over medium-high heat. Cook meatless ground beef and onion in the hot pan, breaking up any large pieces, until browned, 5 to 6 minutes. Add garlic and stir until cooked through, about 2 minutes more. Sprinkle with taco seasoning and stir in diced tomatoes until combined. Stir in 3/4 cup Mexican cheese.
Stuff peppers with mixture and cover dish with foil.
Bake in the preheated oven until peppers are tender, 10 to 15 minutes. Remove foil and top peppers with remaining cheese. Return to the oven and bake until cheese is melted, 2 to 3 minutes. Sprinkle with cilantro and serve each pepper with a dollop of sour cream and guacamole.
Nutrition Facts (per serving)
| 833 | Calories |
| 55g | Fat |
| 39g | Carbs |
| 21g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 3 | |
| Calories 833 | |
| % Daily Value * | |
| Total Fat 55g | 71% |
| Saturated Fat 25g | 124% |
| Cholesterol 90mg | 30% |
| Sodium 2110mg | 92% |
| Total Carbohydrate 39g | 14% |
| Dietary Fiber 7g | 26% |
| Total Sugars 10g | |
| Protein 21g | 41% |
| Vitamin C 207mg | 230% |
| Calcium 527mg | 41% |
| Iron 1mg | 7% |
| Potassium 725mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
