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Vegetarian Tex-Mex Peppers Recipe

Vegetarian Tex-Mex Peppers Recipe

“Folks who enjoy stuffed peppers will love this delightfully delicious, Tex-Mex twist on their old favorite.” A bonus? The veggie filling is hearty enough to satisfy meat-eaters! Cele Knight - Nacogdoches, Texas
TOTAL TIME: Prep: 20 min. Bake: 45 min. YIELD:4 servings


  • 4 large green peppers
  • 2 eggs, beaten
  • 2 cups cooked brown rice
  • 1 cup frozen vegetarian meat crumbles
  • 1 cup canned black beans, rinsed and drained
  • 1/2 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce
  • 1/4 teaspoon ground cardamom, optional
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 1/2 cup shredded Colby cheese


  • 1. Preheat oven to 350°. Cut peppers in half lengthwise and remove seeds. Discard stems. In a Dutch oven, cook peppers in boiling water 3-5 minutes. Drain and rinse in cold water; set aside.
  • 2. In a large bowl, combine eggs, rice, meat crumbles, beans, pepper, pepper sauce and, if desired, cardamom. Spoon into peppers. Place in a 13x9-in. baking dish coated with cooking spray.
  • 3. In a small bowl, combine diced tomatoes, tomatoes and green chilies, and tomato sauce. Spoon over peppers. Cover and bake 40-45 minutes or until a thermometer reads 160°. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 4 servings.
Editor's Note: Vegetarian meat crumbles are a nutritious protein source made from soy. Look for them in the natural foods freezer section.

Nutritional Facts

2 stuffed pepper halves equals 364 calories, 9 g fat (4 g saturated fat), 119 mg cholesterol, 769 mg sodium, 53 g carbohydrate, 11 g fiber, 19 g protein.

Reviews for Vegetarian Tex-Mex Peppers

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Reviewed Aug. 18, 2013

"These were OK, but I prefer stuffed peppers than contain ground beef."

Reviewed Jun. 19, 2010

"Smart Ground is my stand-by brand of soy crumbles. I use them in chili, and meat-eaters can't tell the difference."

Reviewed Jun. 3, 2010

"We apologize for any confusion around the vegetarian meat crumbles ingredient. Vegetarian meat crumbles are a nutritious protein source from soy. Look for them in the natural foods freezer section.

Taste of Home Test Kitchen"

Reviewed Jun. 2, 2010

"I actually added some ground meat instead of making this vegetarian. I also substituted white beans for the black beans b/c I didn't have black beans. I also left out the hot pepper sauce and some of the diced tomatoes."

Reviewed Jun. 1, 2010

"Morningstar is the brand of vegetarian meat crumbles I use, found in the frozen food aisles. Boca is another brand you might find."

Reviewed May. 31, 2010

"I think it's called TVP or Textured Vegetable Protein. I use dried instead of can be prepared by soaking in boiled water for 10 minutes to rehydrate. The brand I use is 'Bob's Red Mill'."

Reviewed May. 31, 2010

"I assume that the vegetarian meat mixture referred to is the tofu/soy mixture you can find in your market's produce dept. It is very tasty."

Reviewed May. 31, 2010

"What in the world are "vegetarian meat crumbles"? What is a brand namer?"

Reviewed Mar. 30, 2010

"Rice mixture is a bit dry. Would consider adding something to moisten the stuffing."

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