Walnut Chorizo Stuffed Bell Peppers with Avocado Crema

Total Time
45 Mins
Serves
8
Serving Size
1 stuffed pepper half
Meal
Course

DESCRIPTION

These Mexican inspired stuffed bell peppers are roasted and filled to the brim with a plant-based walnut chorizo, then topped with a smooth avocado crema, fresh cilantro and cherry tomatoes. Make chorizo meat ahead for a super quick dinner this week and leftovers too!

Total Time

Prep Time
20 Mins
Cook Time
25 Mins
Total Time
45 Mins

Nutrition

Calories
420 cal
Total Fat
36 g
Saturated Fat
4 g
Polyunsaturated Fat
25 g
Monounsaturated Fat
11 g
Cholesterol
0 mg
Sodium
460 mg
Carbohydrates
21 g
Dietary Fiber
10 g
Total Sugars
4 g
Added Sugars
0 g
Protein
10 g
Vitamin D
0 mcg
Calcium
80 mg
Iron
4 mg
Potassium
640 mg

Ingredients

Bell Peppers

  • 4 medium red bell peppers

  • 1 tablespoon olive oil

  • 1/4 teaspoon garlic salt

Walnut Chorizo

  • 2 1/2 cups California walnuts

  • 1 (15-oz.) can black beans, rinsed and drained

  • 3 tablespoons olive oil, divided

  • 1 tablespoon white vinegar

  • 1 tablespoon smoked paprika

  • 1 tablespoon ancho chili powder

  • 1 teaspoon dried oregano

  • 1 teaspoon chipotle chile powder

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon kosher or sea salt

Avocado Crema

  • 2 medium avocados, peeled and pitted

  • 2 tablespoons lime juice

  • 2 tablespoons water

  • 1/2 teaspoon garlic salt

  • 1/2 teaspoon ground cumin

Garnish

  • Halved cherry or grape tomatoes and fresh cilantro leaves (garnish)

Preparation

  1. Preheat oven to 400°F and line a large baking sheet with foil. Cut peppers in half and remove seeds. Brush with oil and sprinkle the insides with garlic salt. Roast for 20 to 25 minutes.

  2. While peppers are roasting, prepare Walnut Chorizo and Avocado Crema. Place walnuts and beans in a food processor and process until finely chopped. Add 2 tablespoons oil and remaining chorizo ingredients and pulse until well mixed, scraping down the sides as needed.

  3. Heat remaining tablespoon of oil in a very large nonstick skillet set over medium heat. Cook for 10 minutes or until mixture is nicely browned and resembles ground meat, stirring occasionally.

  4. Puree all crema ingredients in a small food processor or blender.

  5. To serve, spoon warm chorizo in bell peppers. Top with crema and garnish with tomatoes and cilantro.