I love the idea of “leaning in” to new habits—making small, sustainable adjustments instead of trying to change everything at once.
Although I’m a devoted meat eater, I’ve been moving toward a more plant-based routine lately. Meatless Mondays are a great example: not a radical overhaul, just a simple shift for one meal.
These Gluten Free Vegan Tex-Mex Stuffed Peppers are full of bold flavor and have a satisfying, savory texture thanks to Kim’s Simple Meals Organic Homestyle Burger mix.
Any bell pepper color works, but choose peppers that are evenly wide at top and bottom when possible — they’re much easier to stuff and stand up nicely in the baking dish.
I topped my peppers with a fresh homemade Pico de Gallo, but store-bought or jarred salsa is perfectly fine for a quicker option. I also like to finish the dish with vegan sour cream, avocado slices, and a sprinkle of cilantro for brightness and a true Tex‑Mex vibe.
Gluten Free Vegan Tex-Mex Stuffed Peppers Recipe
Ingredients
Peppers
- 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
Instructions
Peppers
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Preheat the oven to 350°F (175°C).
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Bring 1½ cups water to a boil in a small saucepan. Stir in the Kim’s Simple Meals Organic Homestyle Burger mix, remove from the heat, and let it thicken for a few minutes.
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Heat the olive oil in a large skillet over medium-high heat. If you’re making the Pico de Gallo, set aside 2 tablespoons of the diced onion and add the rest to the skillet. Sauté the onions until soft and translucent, about 5 minutes. Add the garlic and cook for 30 seconds more. Add the prepared burger mix, chili powder, and cumin. Break up the mixture with a spatula and cook for about 5 minutes. Stir in the canned tomatoes and chilies and cook until most of the liquid has evaporated, about 5 more minutes. Season with salt and freshly ground black pepper to taste.
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Trim a thin slice from the bottom of each pepper so they sit upright. Cut off the tops and remove the seeds. Spoon the filling into each pepper until they are well packed. Arrange the stuffed peppers in a baking dish, pour about 1 inch of hot water into the dish, and bake for 30 minutes or until the peppers are tender and beginning to brown on top.
Pico de Gallo
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While the peppers bake, combine the reserved 2 tablespoons of diced onion with the chopped tomatoes, cilantro, minced jalapeño, lime juice, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper in a small bowl. Stir and let sit at room temperature to meld flavors.
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To serve, spoon Pico de Gallo over each stuffed pepper and garnish with avocado slices, vegan sour cream, and fresh cilantro, if desired.
Nutrition
Nutrition information is automatically calculated and should be used as an estimate.
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