This one is for my low-carb lovers! Are you craving the flavors of tacos or fajitas but don’t want all of the carbs from the tortilla? Try making your tacos into stuffed peppers! Packed with vegan ground beef, black beans, brown rice, corn, and vegan cheese, these colorful vegetables are loaded with flavor and will leave you feeling full and satisfied. Try topping them with your favorite taco toppings, including avocado, salsa, tomatoes, and cilantro. I promise that these peppers will not disappoint!

Ingredients:

• 1/2 cup brown rice
• 1 package vegan ground beef (I use Impossible Plant-Based Ground Beef)
• 3 whole bell peppers (assorted colors)
• 1 cup corn
• 1 poblano pepper (diced)
• 1 can black beans
• 3 tbsp chunky salsa (I use Garden Fresh Gourmet Jack’s Special Salsa)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp cumin
• 1/2 package taco seasoning (I use Old El Paso Taco Seasoning)
• 1/2 avocado (sliced)
• 1/2 cup vegan cheese shreds (I use Follow Your Heart Vegan Shreds)

Instructions:

1. Preheat oven to 420 degrees.
2. Bring 1/2 cup brown rice and 1 cup of water to a boil. Once boiling, cover with a lid and reduce to a simmer. Cook for 25 minutes, or until rice is fully cooked.
3. Slice off tops of bell peppers and core out the centers, removing any seeds. Place peppers on a flat baking sheet (standing upright) and put them in the oven for about 20 minutes, or until slightly browned and wrinkled.
4. In a non-stick skillet, brown the vegan ground beef until fully cooked. Add half of a packet of taco seasoning. Stir to combine.
5. Chop poblano pepper into small pieces and add to the skillet. Add black beans, brown rice, and corn. Add 2 tbsp fresh chunky salsa, salt, pepper, and cumin. Stir to combine. Once poblano peppers are slightly tender, turn off heat.
6. Once bell peppers are slightly browned, remove from oven and scoop heaping portions of the ground beef and black bean mixture into the centers of the peppers. Top with vegan cheese shreds and put back into the oven for 5 minutes (or until cheese is melted).
7. To serve, top peppers with avocado slices, cilantro, and salsa. Enjoy!