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Protein-Packed Vegetarian Stuffed Peppers

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Prep Time: 5M
Cook Time: 5M
Servings: 2
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Dare we say this recipe is irresistible? Yes, we dare…

Bell peppers tend to incite strong feelings in people. Basically, there’s two camps: you either love ‘em or leave ‘em. 

Here at Right Foods, we’re not really sure why this colorful little veggie gets such a rap. If you’re a staunch bell pepper hater, don’t click away just yet! In an effort to defend one of Earth’s finest offerings, our chef’s racked their brains for the best (read: easiest) way to make stuffed bell peppers, and they did not disappoint. 

Here we take classic stuffed peppers to the next level by adding a secret ingredient (okay, fine, we’ll tell you: our Black Bean & Lime Soup Cup) and letting it do all the heavy lifting. This show stopping dish isn’t difficult to prepare, and requires almost zero effort to assemble. Whatever your reasons for wanting to make vegetarian stuffed peppers, we’ve got the goods right here. 

Keep scrolling to learn how to make these protein-packed vegetarian stuffed bell peppers.

Here’s What You’ll Need:

– 1 Dr. McDougall’s Black Bean & Lime Soup Cup

– 2 fresh bell peppers

– ¼ cup fresh guacamole

– ¼ cup fresh salsa

– juice of 1 lime

– 2 tsp chopped cilantro

How to Make Protein-Packed Vegetarian Stuffed Peppers:

The Filling:

When it comes to these stuffed peppers, the filling is really what brings them to life. With no meat but all the flavor, there is just so much to love. 

First up, you’re going to prepare the Black Bean & Lime Soup. Simply prep this according to the directions on the cup- but this time with slightly less water than what the cooking instructions call for. This results in your pepper filling being less “soupy” and more like an easy refried bean replacement. 

The thing with a vegetarian diet is that sometimes, it’s harder to “feel full.” Not so with these stuffed peppers! They’re hearty, filling and oh-so flavorful. Our Black Bean & Lime Soup is vegan, gluten free and contains 9g of plant-based protein per serving, which means that it will help keep you full and feeling good- all day long! And with only four grams of sugar per serving, this soup cup is (in our opinion) objectively better for you than basically anything else in the snack aisle. 

The Peppers:

While you’re waiting for your soup, wash, dry, and cut your bell peppers in half and remove the seeds. For this recipe, we decided to go with red and green peppers, but you can use whatever color bell pepper you’d like. This is your show.

The Toppings:

Next, chop your fresh cilantro and get your guacamole + salsa ready. 

For the guac, you can whip-up a quick, homemade version by mashing the avocado and adding your favorite seasons. We love adding a dab of fresh salsa, a squeeze of lime juice and some fresh garlic powder to ours.

If you’re opting for convenience- which we’re all guilty of- you can buy fresh guac from your local grocery store. Same goes for the salsa. We’d all love to make our own homemade salsa, but rarely have the time (and boy, does it take time). Either fresh or store-bought will work beautifully with this recipe! 

The Assembly: 

When the soup is finished, disperse it evenly (carefully! It will be hot!) into the halved bell peppers. Top it off with your guacamole, salsa, chopped cilantro, fresh lime juice, and you are DONE! 

You can keep these in the fridge for up to 3 days, if you want to eat one half at a time, and- believe it or not- they are still scrumptious reheated the next day. Just make sure to keep a few extra limes on hand to accentuate the rich flavors of the black bean soup cup. 

A note for the meal preppers and running-later-to-the-office-ers: If you want to turn this into a fast meal on-the-go, it tastes fabulous cold. Go ahead and assemble everything the night before- and since the peppers are fresh, not cooked- they won’t get soggy or fall apart during a crazy commute.   

The vegetarian stuffed pepper.

It’s a beautiful thing, no?

If you liked this one, you’ll love these:

If you made these protein-packed vegetarian stuffed bell peppers and are pleased with how yours turned out, leave a few stars down below and tell us how we did. Or snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!

Protein-Packed Vegetarian Stuffed Peppers

Description

If you're a staunch bell-pepper-hater, don't click away just yet! In an effort to defend one of Earth’s finest offerings, our chef’s racked their brains for the best (read: easiest) way to make stuffed bell peppers, and they did not disappoint. Here's how to make our Protein-Packed Vegetarian Stuffed Peppers:

Ingredients

  • Dr. McDougall’s Black Bean & Lime Soup Cup
  • 2 fresh bell peppers (any color)
  • ¼ cup fresh guacamole
  • ¼ cup fresh salsa
  • juice of 1 lime, quartered
  • 2 tsp chopped cilantro

This Recipe Includes Right Foods Black Bean & Lime Gluten Free Soup Big Cup

Instructions

  1. Prepare the Black Bean & Lime Soup with slightly less water than what is used on the cooking instructions. While the soup is heating up, wash and halve your bell peppers.
  2. When the soup is finished, carefully divide it evenly into the bell pepper halves.
  3. Top with the salsa, guacamole and cilantro, and enjoy!

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