“This is a great vegetarian way to enjoy the tex-mex flavor. I developed this recipe when I couldn't find exactly what I wanted. Enjoy!”

Ingredients Nutrition


  1. Preheat oven to 425°F Cut each bell pepper in half and remove seeds/membranes. Spray each pepper half with oil spray and place cut side down in 13x9 glass casserole. Cover tightly with aluminum foil. Roast for 10-15 minutes. Remove from oven and drain upside down on paper towels.
  2. In the meantime, sauté onion and jalapeño just until tender (3-5 minutes), add garlic and sauté 1 additional minute. Add soy crumbles and taco seasoning. Cook until soy crumbles are thawed. Add black beans, corn and tomatoes with sauce and stir to combine. Add about 1/3 can water. Bring to a boil and simmer until sauce is thickened, 8-10 minutes. Mix in cilantro just before stuffing peppers.
  3. Line 13x9 casserole with wax paper. Stuff each pepper half and place in dish. Bake peppers in 425 F oven for 15 minutes. Sprinkle with cheese and bake an additional 5-8 minutes, or till cheese is nicely melted and golden. Top with diced avocado and sour cream, as desired.

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