Walnut Chorizo Stuffed Bell Peppers with Avocado Crema
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!
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
- 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.
- 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.
- 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.
- Puree all crema ingredients in a small food processor or blender.
- To serve, spoon warm chorizo in bell peppers. Top with crema and garnish with tomatoes and cilantro.