Camper Cooking: Mexican-Style Stuffed Peppers (Vegetarian, Vegan Option)

Shane describes the stuffed peppers I make as “divine”. 🙂 I’ve experimented with different variations on the “stuffing”, but every single stuffed pepper pleases! Therefore, feel free to adapt ingredients to your liking.

Bell peppers taste delicious raw (I love slicing them to dip into hummus), cooked (like this recipe, especially), roasted, turned into spicy harissa sauce (I’ll have to share what I do with harissa in the future), and dried into a spice (paprika). They’re low in carbs (one medium bell pepper has 7g), high in vitamin C, vitamins B6 and B9, beta carotene (vitamin A), and antioxidants. Since they pack quite the nutritional punch, you should definitely center meals around the colorful vegetables! Eat the rainbow! Health Benefits of Bell Peppers

This is my first attempt at making stuffed peppers in our camper’s convection microwave oven. It’s small, so I could only make 4 instead of the 6 or 8 I normally make. With this recipe, you’ll have half of the stuffing left. Either make more stuffed peppers another night or use the filling for tacos the next night like we did.

You’ll want to prep your peppers by cutting off the tops and pulling out the septum, seeds, and placental region. Don’t fret if any remain. To quicken the roasting time, you should steam your peppers for 3-8 minutes, depending on how soft you want your peppers to eat. I dribble a bit of water in the pepper cups then microwave them.

Note: try to select the most round shaped peppers. They’ll stand better and hold more filling.

In the past, I’ve used vegetarian refried beans, queso, Mexican style shredded cheese, black beans, pineapple chunks, corn, jalapeno peppers, onions, variety of salsas, and Quorn crumbles. You could use rice too, but rice has too many carbs for me.

For vegan options, you would omit the dairy altogether or replace with non-dairy cheese (I like Almond cheese). You’ll need to replace the Quorn crumbles with Beyond Beef crumbles or soy crumbles because Quorn products have egg whites.

For this recipe, I used the Quorn crumbles, onions, a whole jar of hot habanero mango salsa, corn, mango jack cheese and spices (paprika, chili, garlic, and cayenne pepper). Beware, it’ll be SPICY HOT. To tone down the spice level, replace the jack cheese and salsa with milder choices. To amp the spice level, mince habanero or jalapeno peppers and put in a shot of your favorite hot sauce, like my Ultra Death Sauce.

While the peppers steam, you’ll saute your chopped onions until golden and tender. Add your meat alternative crumbles and cook until done. If you’re using frozen corn, you’ll cook those before adding. Add the rest of the ingredients, except the cheese, stir.

I like to sandwich the cheese, layering first with cheese, then the stuffing mixture, then topping with cheese.

The cheese we used can only be found (as far as we know) at Jungle Jim’s, a large international grocer back home.

Bake your stuffed peppers at 375*F (400*F for conventional ovens) for 30 minutes, or until cheese melts.


  • Red, yellow, orange peppers (4, or more if you have a larger oven)
  • 2 tbs olive oil
  • Chopped onion (quarter)
  • Quorn crumbles (whole bag)
  • Corn (1/2 c- 1c)
  • 1 tsp each of cumin, cayenne pepper, chili, and garlic
  • Jar of salsa
  • Cheese (as much or as little as you like. I used the entire round)

Bake at 375*F for 30 minutes.

Serve with a side of rice, lettuce, guacamole, sour cream, or refried beans. Enjoy!!

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