Jessica in the Kitchen · by Jessica Hylton★ 5.0 (3)
Vegan Stuffed Peppers (Tex Mex Style)
NUTRITION · PER SERVING55M COOK
CAL 27%·PRO 38%
CARBS 81G59% OF CAL
16G FIBER56G OTHER9G TOTAL SUGAR
FAT 18G29% OF CAL
12G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bell peppers stuffed with quinoa or rice, black beans, and corn seasoned with cumin and chili powder, then baked with marinara. Filling and suitable for meal prep.
mainmexicanbeans🥧 baking dish🍳 skillet🔥 ovengluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 large bell peppers
- 1 tablespoon coconut oil (or olive oil or any oil)
- ½ large onion (diced)
- 3 cloves garlic (minced)
- 1 ¾ cups black beans (or 1 can)
- 1 cup corn kernels
- ½ teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ cup chopped parsley
- 3 cups cooked quinoa (or cooked rice)
- 1 cup marinara sauce
- 2 cups vegan mozzarella shreds (reserve ½ cup for the tops)
At a glance
PER SERVING · TIME 55M
CAL 27%·PRO 38%
CARBS 81G59% OF CAL
16G FIBER56G OTHER9G TOTAL SUGAR
FAT 18G29% OF CAL
12G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 492mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1472mg
- Calcium
- 206mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 492MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.