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Vegetarian Taco-Stuffed Peppers
Vegetarian Taco-Stuffed Peppers
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Cheesy Impossible™ burger stuffed peppers topped with sour cream and guacamole for a delicious taco twist.
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
  • 1.5 cups shredded Mexican blend cheese, divided
  • 0.25 cup minced fresh cilantro
  • 0.75 cup sour cream
  • 0.75 cup prepared guacamole
Instructions:
  • Preheat the oven to 375°F (190°C) for optimal baking temperature.
  • Slice the bell peppers in half vertically, scoop out the seeds, and place them cut-side down in a baking dish to drain excess moisture.
  • After baking in the preheated oven for 10 minutes, carefully flip the peppers over, placing them cut-sides up, and set aside.
  • In a large skillet over medium-high heat, sauté meatless ground beef and onion in hot oil, breaking up any large pieces, until browned (5-6 minutes). Add garlic and cook until fragrant (about 2 minutes). Stir in taco seasoning, diced tomatoes, and 3/4 cup Mexican cheese until well combined.
  • Fill peppers with delicious mixture and then cover the dish with foil.
  • Bake the peppers in the preheated oven until tender, for 10 to 15 minutes. Remove foil, add remaining cheese on top of the peppers, and bake until cheese is melted, for 2 to 3 minutes. Finish by sprinkling with cilantro and serving each pepper with a dollop of sour cream and guacamole.

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