Does Mexican food have bell peppers?

Authentic Mexican food often contains a variety of peppers like jalapeños, serrano pepper, and habanero peppers, but bell peppers aren’t typically present.

Where do Spanish stuffed peppers come from?

According to Kitchen Project, the first written documentation of stuffed bell peppers was in 1896 in The Origional Boston Cooking School Cookbook by Fannie Merrit Farmer . However, it is likely that the dish is much older than that!

What is another name for stuffed peppers?

You might sometimes see stuffed peppers referred to as chiles rellenos, which translates to stuffed peppers in Spanish.

Should I boil peppers before stuffing them?

No need to! They’ll roast in the oven with the rest of the ingredients, becoming vibrant and tender. However, if your peppers are extra large or super thick, you might want to steam them ahead of time to ensure they cook all the way through.

Vegetarian Mexican Stuffed Peppers

Name: Vegetarian Mexican Stuffed Peppers Recipe
Prep time: 25 min
Cook time: PT-476527H13M44S
Total time: PT-476527H13M44S
Cuisine: Mexican
Ingredients: 10 ounces cauliflower florets or 1 small head cauliflower (2 1/4 cups riced); 6 to 8 ounces cremini mushrooms (1 cup sliced); 1 cup shredded carrots or 2 large carrots; 2/3 cup chopped onion or 1 small onion; Optional: 1/4 cup hemp seeds (for added “meat” texture); Optional: sliced deseeded jalapeños; 2-3 Tablespoons taco seasoning (see notes for homemade); 1 Tablespoons tomato paste; Hot sauce or adobo sauce for plating; 6 bell peppers; 1 to 1 1/2 cups cooked quinoa or rice; 2 cups vegetarian taco meat; 10 ounce canned tomatoes and green chilies (Rotel), drained; 2 Tablespoons chopped cilantro, divided; 1 cup shredded cheese or dairy free alternative

Description

Make these vegetarian Mexican stuffed peppers with a mushroom taco meat mixture in the air fryer or oven for a quick, easy, weeknight meatless meal.

Ingredients

Units Scale

Vegetarian Taco Meat

10 ounces cauliflower florets or 1 small head cauliflower (2 1/4 cups riced)
6 to 8 ounces cremini mushrooms (1 cup sliced)
1 cup shredded carrots or 2 large carrots
2/3 cup chopped onion or 1 small onion
Optional: 1/4 cup hemp seeds (for added “meat” texture)
Optional: sliced deseeded jalapeños
2–3 Tablespoons taco seasoning (see notes for homemade)
1 Tablespoons tomato paste
Hot sauce or adobo sauce for plating

Stuffed Pepper Filling

6 bell peppers
1 to 1 1/2 cups cooked quinoa or rice
2 cups vegetarian taco meat
10 ounce canned tomatoes and green chilies (Rotel), drained
2 Tablespoons chopped cilantro, divided
1 cup shredded cheese or dairy free alternative

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Instructions

Prepare the Taco Meat

Preheat the oven to 400 F and spray a large sheet pan with oil. Set aside.
In a food processor, place the cauliflower florets and blend until cauliflower rice is formed. Work in batches, if needed. Transfer into a larger mixing bowl. Add the mushroom and carrots into the food processor and pulse until a mealy meat-like texture is formed. Make sure not to over-process. Place the mix into the bowl with the cauliflower. Toss to combine.
Add the diced onion and optional hemp seeds and diced jalapeños. Stir in the tomato paste and taco seasoning until well coated.
Spread evenly onto the prepared sheet pan and bake for 15 minutes.
Toss/flip ingredients and bake an additional 12-15 minutes or until veggie “meat” is browned.

Stuff the Peppers

To prepare the peppers, slice the tops off and remove any veins or seeds inside. Set aside.
Mix together the cooked quinoa and 2 cups of the vegetarian taco meat (save extra taco meat for later). Add the diced tomatoes and green chiles and 1 Tablespoon cilantro and mix again.

Cook – Oven directions in notes

Preheat the air fryer to 365F (oven directions in notes). While preheating, fill the peppers with the taco meat/quinoa mixture. Spray the air fryer basket with cooking spray then place in the preheated air fryer basket.
Cook the peppers at 365 to 370 F degrees until tender for about 10 minutes (smaller peppers 8-10 minutes and larger peppers 10-11 minutes). Top with shredded cheese and then cook for an additional 1-3 minutes.
Top with remaining cilantro and optional hot sauce before serving. Store leftovers in an airtight container for up to 3 days.

Notes

Alternative Method: OVEN OPTION – Preheat the oven to 425F. Place the stuffed peppers on an aluminum foil lined baking sheet and bake covered with foil for 25 to 28 minutes. Remove the foil, top the peppers with shredded cheese and 1 Tablespoon cilantro. Continue to bake (uncovered) for an additional 5 minutes. Serve with additional cilantro and optional hot sauce.

Substitute Tips: Homemade Taco Seasoning – Mix together then add to recipe: 2 teaspoons garlic powder, 2 teaspoons dried oregano, 2 teaspoons cumin, 1 teaspoon paprika, 1/2 teaspoon chili powder, 1/2 teaspoon salt, 1/2 teaspoon pepper

Prep Time: 25 minutes
Cook Time: 35 to 38 minutes
Category: dinner
Method: oven
Cuisine: Mexican

Nutrition

Serving Size: 1 pepper without cheese
Calories: 121
Sugar: 8.9 g
Sodium: 184.5 mg
Fat: 1.1 g
Saturated Fat: 0.2 g
Carbohydrates: 24.7 g
Fiber: 5.7 g
Protein: 4.4 g
Cholesterol: 0 mg