Taco Stuffed Peppers
10 minutes minutes
30 minutes minutes
Who needs tortillas or taco shells when you can make Taco Stuffed Peppers? This recipe is delicious, healthy, and best of all they are easy to make.
Do you where the word taco came from? One theory is that the word derives from the Nahuatl word "tlahco", meaning "half" or "in the middle," and in the sense that food would be placed in the middle of a tortilla. Another idea is that "taco" derives from its "plug" meaning as employed among Mexican silver miners, who used explosive charges in plug form consisting of a paper wrapper and gunpowder filling. (Handle those tacos with care!)
Either way our taco stuffed peppers have the right stuff in the middle! Looking for a taco night feast? Check out our Plant Cheese Nachos recipe!
4 bell peppers
1 tbsp olive oil
1 cup onion (finely diced)
1/2 tbsp minced garlic
3/4 pound of vegan hot Italian sausage or vegan ground beef
2 cups cooked rice
2/3 cup mild salsa
3 tbsp NOOCH IT! Cashew Grated Cheeze
1-2 tsp taco seasoning
Preheat oven to 400F & Grease a baking sheet with oil.
Cut bell peppers in half lengthways and scoop out seeds.
Place halved peppers cut side up on baking sheet and drizzle with 1-2 tbsp olive oil, salt and pepper.
Bake for 20 - 25 mins or until tender.
To make the filling, heat a large nonstick pan over medium high heat with olive oil. When your pan is hot, add your diced onion, garlic and vegan sausage, breaking it up until it looks like crumbles.
Cook for 5 mins or until the onions are soft and the sausage is browned.
Add in the rice, salsa, NOOCH IT!, taco seasoning, salt and pepper to taste. Mix until everything is combined and heated through.
Fill your peppers with this sausage/rice mixture and then place back in the oven and broil for 5 mins. Broiling is optional, and if you don’t want to broil you can just put it the peppers in the oven for 10 mins.
Garnish with salsa, NOOCH IT! cilantro, and lime.