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Stuffed Pepper Mushroom and Black Bean Tacos

Easy and delicious stuffed peppers with mushrooms, black beans and taco seasoning. Gluten free and vegan.
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Calories: 241kcal
Author: Maria

Ingredients

Mushroom and black bean filling

  • 14 oz can of black beans - drained and rinsed
  • 1 lb baby bella mushrooms
  • ½ medium red onion
  • 1 package taco seasoning - make sure to read ingredients to find one without dairy
  • 14 oz fire roasted diced tomatoes
  • 1 tsp garlic powder
  • salt to taste

Taco fillings and shell

  • 8 bell peppers
  • 1 cup of white rice
  • 2 cups of vegetable stock
  • 1 cup of corn
  • ½ can of vegetarian refried beans - we will use this as a paste to keep the tops of the peppers on when cooking

Toppings

  • Lettuce
  • Salsa
  • Guacamole
  • Hot sauce

Instructions

To make the mushroom/black bean filling

  • Before preparing your mushroom filling, put your rice on to cook. To add extra flavor, cook in vegetable stock or add a vegetable bouillon cube.
  • Put a large frying pan over medium low heat and add 1 tsp of oil or 2 TBL of water
  • Clean and chop up your mushrooms pretty small
  • Dice your onions
  • Add your mushrooms, onions and taco seasoning packet to the pan. Don't crowd the pan or the mushrooms won't brown. You may have to cook half of it at a time.
  • Sautèe until mushrooms and onions start to caramelize - about 10 minutes. Add more water or oil if it sticks
  • Add in the beans, canned tomatoes and garlic powder. Cook for another 5 minutes.
  • Add extra salt if needed and set aside

Stuff, prep and cook the tacos

  • Pre-heat your oven to 400 degrees or pre-heat your grill if grilling
  • De-stem the peppers by cutting a wide hole around the stems and pulling them out. Clean off all of the seeds. Keep the tops of the peppers
  • Brush your peppers with olive oil. Sprinkle with taco seasoning, salt or garlic powder
  • Once your rice and mushroom/black bean filling are all set we're ready to stuff the peppers
  • Stuff the the peppers with a layer of rice first, then mushroom meat, then the corn.
  • If grilling, put a thick layer of refried beans around the top rim of the pepper. Gently stick the pepper top over the pepper. The refried beans will help keep the pepper top on, especially when grilling
  • If cooking in the oven, place peppers in the oven and cook for 30 minutes
  • If grilling, grill for about 20-30 minutes, or until the peppers start to brown. You will have to keep an eye on them and turn them every 10 minutes or so with a metal tong.
  • Top with salsa, guacamole, lettuce and vegan sour cream.

Notes

When grilling, to rotate the peppers, get a pair of tongs and grab ahold of the peppers from top to bottom, instead of on the sides. This will help to keep the peppers intact and makes sure that the filling doesn’t ooze out.

Nutrition

Nutrition Facts
Stuffed Pepper Mushroom and Black Bean Tacos
Amount per Serving
Calories
241
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Sodium
 
678
mg
29
%
Potassium
 
771
mg
22
%
Carbohydrates
 
50
g
17
%
Fiber
 
9
g
38
%
Sugar
 
10
g
11
%
Protein
 
10
g
20
%
Vitamin A
 
4497
IU
90
%
Vitamin C
 
157
mg
190
%
Calcium
 
56
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.