Walnut Chorizo Stuffed Bell Peppers with Avocado Crema

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)