Incredible vegan chorizo Mexican stuffed peppers makes dinner fun and delicious! Perfect switch up if you love Mexican food, but don’t want tacos or burritos!
If you have a family like ours, then you love any food relating to Hispanic cultures. Whether it’s tacos, empanadas, paella or chimichangas, you’re in! It’s seriously some of the best food on the planet. These homemade vegan chorizo Mexican stuffed peppers will be a hit for your next meal!
If you asked me what spices I couldn’t live without, cumin would be in my Top 3. It’s so versatile and creates some of the absolute best tasting foods. That’s just a small part of these delicious vegan stuffed peppers that we are making for your today.
We combine our absolutely incredible garlic butter rice with kale alongside some vegan chorizo, black beans, corn and more for a Mexican inspired dinner meal that is to die for. It combines the right amount of spices, but not too spicy if you have children. However, if you always add fresh jalapeños, salsa and more, if you’d like to kick up the heat.
This mix that we are putting into the peppers is actually our recipe for Vegan Chorizo Burritos or Vegan Chorizo Burrito Bowl. We stated in that recipe that you could use the mix versatility and we’re showing you another way today with these Mexican stuffed peppers.
Of course, because the burritos or stuffed peppers, you can still get creative with this recipe. Maybe you want to make quesadillas or just eat it with a fork. Your options really are endless.
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Watch how to make Mexican vegan stuffed peppers:
What ingredients do you need for Vegan Chorizo Mexican Stuffed Peppers?
You really can’t mess up this dish. The ingredients that you will need are:
- peppers (green or multi-colored bell peppers)
- red onions
- black beans
- fire roasted tomatoes
- taco seasoning (we love this homemade taco seasoning recipe)
- garlic powder
- lime juice
- Vegan Chorizo (more about this below)
- Vegan Garlic Butter Rice with Kale
How do you make Mexican vegan stuffed peppers?
In order to make this Mexican vegan stuffed peppers recipe, the first thing that you want to do is make your dairy free garlic butter rice with kale. Once you have that going or pre-made, then you will want to chop up your red onions and garlic.
In a skillet, add some oil (we prefer avocado oil in this recipe, but use whatever you have) over medium heat. Add in the onions to the heated skillet and saute for 2-3 minutes until the onions start to turn translucent. Add in the garlic and stir together. Saute for 1 more minute.
Now, add in the drained black beans and corn, along with the fire roasted tomatoes, still in their juice. Stir together well. Then, add in the taco seasoning (*See notes below.) Add in the taco seasoning, garlic powder, and lime juice. Stir and let cook for 5 minutes, scraping the bottom gently to ensure nothing sticks.
Add in the vegan chorizo and garlic butter rice with kale and stir until heated throughout.
Cut the tops off of your peppers and stuff the mixture inside until full. Put inside a baking dish and cover with foil. Place in a preheated oven at 400 degrees F for 30-35 minutes.
Where can I buy vegan chorizo?
We have found vegan chorizo at so many places now. We really love the soy chorizo at Trader Joe’s; however, Upton’s is more readily available at places like Target and Walmart and our local natural health store.
WHAT ARE SOME ALTERNATIVES THAT I CAN USE IN THESE CHORIZO VEGAN STUFFED PEPPERS?
One of the best things about these vegan chorizo stuffed peppers is that they are insanely versatile. There’s no real right or wrong way to do it. Add a little of this and that and bam you are good to go. Here’s some alternatives that you could consider:
- Avocado oil is what we like using, but any oil will work, like olive
- If you don’t like or cannot have corn, you can add double the amount of black beans to the recipe
- Fire roasted tomatoes can be found everyone from Aldi to Target to your local grocer, but if you cannot find it, you can add in regular diced tomatoes or a can of rotel tomatoes and chilis (this will adjust the spice level)
- We used 2 tbsp of taco seasoning, but you can add more if you like spicier. We have made this with both a homemade taco seasoning and Trader Joe’s taco seasoning, both were successful.
- We really believe that the Garlic Butter Rice with Kale, adds a nice depth of flavor to the dish, but if you do not have time or want to make this, you can swap for two cups of spanish or mexican style rice, or plain if desired. Adjust seasonings as needed if doing this way.
Can I make these Top 8 Allergy Friendly vegan stuffed peppers?
As written, this recipe contains soy and wheat in the form of the vegan chorizo. If you remove that and just make this a black bean and corn stuffed peppers, then the entire recipe would be Top 8 Allergy Friendly.
At this time we are unaware of a vegan chorizo that does not have these ingredients.
Can I prep these vegetarian stuffed peppers ahead of time?
You can absolutely make these ahead of time! There are a few options you have.
If you plan to eat them in the week, then just make and cook as directed and store in an air tight container. They will last in the fridge for up to 7 days. Just heat back up in the microwave or oven.
If you want to meal prep these well in advance, then you can cook as directed, let cool completely and then store in an air tight container. Put it in the freezer. They will last well for up to 3 months this way. When ready to cook, place in an oven safe dish and heat at 350 degrees F for 20-30 minutes or until thawed and warmed throughout.
What other vegan dinners should I try?
You should definitely try our Italian Vegan Stuffed Peppers that taste just like a pizza or our Tuscan Style Vegan Stuffed Peppers that are our favorite way to eat stuffed peppers.
Other vegan dinner ideas are:
- Chickpea, Cashew and Broccoli with Garlic Sauce Skillet
- Vegan Taco Casserole
- Vegan Pizza
- The Best Vegan Lasagna
- Vegan Pineapple Fried Rice
- Vegan Italian Meatballs
- The Best Vegan Black Bean Burger
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Vegan Chorizo Mexican Stuffed Peppers
- Prep the garlic butter rice with kale recipe. (*You can prep this part up to 4 days in advance)
- Preheat oven to 400 degrees F.
- Make 1/2 of the recipe for the chorizo vegan burrito mix. *Alternatively, you can make the full recipe and increase to 8 bell peppers.
- Cut the tops off your bell peppers and remove the ribs and any seeds.
- Stuff the hollowed out peppers with your mixture evenly.
- Place in a baking dish and cover with foil.
- Cook for 30-35 minutes or until heated through and peppers have started to wilt.
- Remove from oven and serve.
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