I remember when I was growing up in Mexico that during the lent season, lots of people did not eat meat. I am a big fan of meat, so that was always difficult for me, because I didn’t know of very many vegetarian recipes when I was younger. Now, though, I have been able to find quite a few and today’s recipe is one of them.

Stuffed peppers is a very traditional Mexican recipe – they usually are stuffed with ground beef, chicken, or some other type of meat, then they are a covered with a layer of cheese and topped with a homemade salsa. Today I want to share a vegetarian version of this Mexican classic.

This dish already has a lot of veggies to begin with – you start with a bell pepper and the salsa has fresh peppers and vegetables as well.

To replace the meat in this dish, I used MorningStar Farms® Chipotle Black Bean Crumbles™.They combine black beans with veggie ground beef and delicious spices to create a delicious filling without actual meat!

Aside from this product, MorningStar Farms® has so many other great great vegetarian options as well – including vegetarian bacon! I bought it at Walmart and I am so glad that we decided to try them out!

You can even earn $3.00 when buying 3 MorningStar Farms® products by using the following Ibotta rebate (while supplies last).

To stick with the vegetarian theme, I used a vegetarian smoked cheddar cheese to top the peppers before adding this delicious sauce and other veggies as a garnish.

If you have any doubts about how good these are, let me tell you this – I didn’t tell my husband that these were vegetarian stuffed peppers, and he came home and ate one up and didn’t even know that there was no meat until I told him. He loved them!

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Vegetarian Stuffed Peppers Recipe

Author Charbel Barker

Ingredients

• 3 Bell Peppers cut in half
• Whole wheat rice cooked
• MorningStar Farms® Chipotle Black Bean Crumbles™ 16.2 oz (cooked according to package instructions)
• Vegetarian smoked cheddar shredded

For the Salsa

• 2 to matoes
• 1 clove of garlic
• 1/4 onion
• chipotle pepper in adobo 1-2 peppers
• 1/4 cup of vegetable stock
• Salt and pepper to taste

Instructions

• Preheat oven to 375 degrees.
• Put the bell peppers on a deep baking dish and fill with the rice, then the MorningStar Farms® Chipotle Black Bean Crumbles™ and top with the vegetarian smoked cheddar.
• Add the salsa around the peppers and bake for 40 minutes, covered with aluminum foil.

For the Salsa

• Combine all of the ingredients in a blender and blend until somewhat smooth.
• Cook with a small amount of olive oil in a frying pan for 3-5 minutes.
• Add salt and pepper to taste and pour in the baking dish with the peppers as indicated above.

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