Beyond Meat Stuffed Pepper

Beyond Meat is BLOWING up. Everywhere. Carl’s Jr., Del Taco, now Dunkin’ Donuts. The plant-based movement is so real right now, and I love that even all the fast food places are adopting at least one solid vegan option. And to me, there is no better vegan junk food, than Beyond Meat.

I also appreciate that it’s soy-free and gluten-free and is completely interchangeable with any ground beef recipe. I used to make these stuffed peppers with tempeh, but that took A LOT more work and it was far less delicious than these babies. I’ve also been messin’ around with the Beyond Sausage, so be on the lookout for those, too 🙂

BEYOND MEAT MEXICAN STUFFED PEPPERS

4 bell peppers, halved and deseeded

1 package Beyond Meat ground beef

1 can black beans, rinsed and drained

1 cup frozen corn

1 15 oz can fire roasted diced tomatoes

1/2 cup chopped green onions

2 tbsp chili powder

2 tsp ground cumin

2 tsp garlic powder

1 tsp paprika

Sea salt and black pepper

1 cup shredded vegan cheddar (I used VioLife)

1/2 cup chopped cilantro

• Preheat oven to 400 degrees
• In a skillet over medium heat, cook Beyond Meat in some avocado oil for 8-10 minutes or until browned
• Add all remaining ingredients, except for cheese and cilantro, then stir together well, and continue cooking on medium heat for another 10 minutes or until liquid is mostly absorbed
• Add in cheese and cilantro and stir until cheese is melted
• Spoon into pepper halves, then place in a greased baking dish and cook at 400 degrees for 25-30 minutes