Gluten Free Vegan Tex-Mex Stuffed Peppers Recipe

by Carol Kicinski on January 24, 2016

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I love the concept of “leaning in” to new things; making small adjustments instead of trying to completely change overnight.

I am definitely a meat-loving, meat-eating kinda gal, but I have been “leaning into” a more plant-based diet recently. I like the idea of Meatless Mondays – not a drastic change, just a minor adjustment.

These Vegan Tex-Mex Stuffed Peppers are packed with flavor and taste decidedly “meaty” thanks to Kim’s Simple Meals Organic Homestyle Burger mix.

You can use whatever color bell peppers you like, but look for peppers that are evenly wide at the top and bottom if possible – it makes for easier stuffing.

I topped my stuffed peppers with a simple, homemade Pico de Gallo, but feel free to use store bought or even jarred salsa if that’s easier. I also like the addition of some vegan sour cream, avocado slices, and fresh cilantro as garnishes – makes for a fiesta in the mouth!


Gluten Free Vegan Tex-Mex Stuffed Peppers Recipe



1 (8-ounce) box Kim’s Simple Meals Organic Homestyle Burger mix
1 tablespoon olive oil
1 medium white or yellow onion, finely diced
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 (10-ounce) can tomatoes and chilies – such as RoTel, undrained
6 bell peppers
Kosher or fine sea salt
Freshly ground black pepper

Pico de Gallo
3 plum tomatoes, seeded and chopped
¼ cup fresh cilantro leaves, chopped
½ jalapeño pepper, seeded, deveined, and minced
½ teaspoon kosher or fine sea salt
¼ teaspoon freshly ground black pepper
Juice of 1 lime

Optional garnishes

Avocado slices
Vegan sour cream
Fresh cilantro leaves



Preheat the oven to 350 degrees.

Bring 1½ cups water to a boil in a small saucepan. Add the Kim’s Simple Meals Organic Homestyle Burger mix, take off the heat, stir well and let sit for a few minutes to thicken.

In a large skillet over medium-high heat, heat the oil. If making Pico de Gallo, reserve 2 tablespoons of the diced onion and put the rest in the skillet. Cook until the onions are soft and translucent, about 5 minutes. Add the garlic and cook for another 30 seconds. Add the burger mix, chili powder, and cumin. Cook the burger mix, breaking it up with a spatula, for 5 minutes. Add the canned tomatoes and chilies and cook until the liquid is absorbed, about 5 more minutes.

Cut a sliver off the bottom of each pepper so they stand up straight. Cut off the tops of the peppers and pull out the seeds. Stuff the mixture into the peppers, filling them all the way. Place the peppers in a baking dish, pour about 1 inch of hot water into the baking dish and bake for 30 minutes or until the peppers are soft and beginning to brown at the top.

Pico de Gallo

While the peppers are baking, make the Pico de Gallo. Combine the reserved 2 tablespoons of diced onion with the rest of the ingredients in a small bowl. Stir to combine. Let sit at room temperature while the peppers bake.

To serve, use a slotted spoon to add some Pico de Gallo over the top of each pepper, garnish with avocado slices, vegan sour cream, and cilantro leaves, if desired.


Serves 6

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