MEXICAN STUFFED PEPPERS RECIPE

Gluten Free | Vegetarian

INGREDIENTS: Vegetarian Taco Meat recipe (included), bell peppers, quinoa or rice, canned tomatoes with green chiles, cilantro, and shredded cheese

Slice the tops off and remove any veins or seeds inside of the peppers. Set aside.

INSTRUCTIONS:

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.

INSTRUCTIONS:

Preheat the air fryer to 365F (oven directions in notes). 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.

INSTRUCTIONS:

Cook the peppers at 370 F until tender for about 10 minutes. Top with shredded cheese and then cook for an additional 1-3 minutes.

INSTRUCTIONS:

Top with remaining cilantro and optional hot sauce before serving. Store leftovers in an airtight container for up to 3 days.

INSTRUCTIONS:

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.

MEXICAN STUFFED PEPPERS

CotterCrunch.com

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