Southwestern Stuffed Peppers

Southwestern Stuffed Peppers GROUND TACO

Bell Peppers stuffed with RollinGreens Ground Taco ME’EAT, rice, cumin, oregano, and tomato sauce topped with plant-based cheese in a bed of tomato sauce.

Serves 2 people


For Ground Taco ME’EAT

  • 1 Bag RollinGreens Ground Taco ME’EAT
  • 2 cups water
  • 2 tbsp olive oil

For the Rice

  • 1 cup long grain white rice
  • 2 cups water
  • 1 tbsp olive oil
  • 1 tsp salt

For the Filling

  • 1- 8oz. can tomato sauce
  • 1 tbsp cumin
  • 1 tsp oregano

For the Peppers

  • 2 bell peppers
  • 1 cup plant-based cheese

For the Peppers

  • 1 tomato
  • 2 sprigs cilantro



  1. For the Ground Taco ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
  2. Add the entire contents of the Ground Taco ME’EAT and stir well.
  3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
  4. For the rice, in a different pot with lid, cook the rice. Wash rice in a grain strainer and allow it to drain fully before adding rice to pot. After the rice has drained, add to pot, and add two cups of water with the oil and salt. Bring to a boil and once rice is boiling, reduce heat to low and cover. Cook for 12-15 minutes or until rice is fully cooked.
  5. For the filling, in a large mixing bowl add the rice, cooked Ground Taco ME’EAT, cumin, oregano, and halt the can of tomato sauce and mix.
  6. For the stuffed peppers, preheat oven to 400 degrees F., add 1 cup of tomato sauce to bottom of the pan. Cut the tops off the bell peppers and stuff with filling. Top each pepper with plant-based cheese and bake for 20-30 minutes.

-Enjoy Chef Ko


Ground Taco Plant-Based ME'EAT
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