Mexican Stuffed Peppers with Avocado Cream

Mexican food is one of my favorite types of cuisine, to both eat and cook. I love it mostly because it’s so easy to make it vegetarian without sacrificing flavor or substance. I frequently use the Lightlife brand of soy crumbles, found near the tofu in the produce section. They make a pre-spiced Mexican crumble which works perfectly in these peppers and ups the flavor a notch.

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I’m also a huge fan of spices, so anytime I make Mexican food is a great opportunity to utilize the tons of jars in my spice cabinet. These peppers are super easy to make, and can easily double/triple/quadruple if you’re feeding a crowd. But the best part is they are also healthy! Give them a try at your next gathering, or for just a tasty weeknight meal at home.

Ingredients:

  • 2 large bell peppers, halved and seeds removed
  • 1 Tbsp. olive oil
  • 1/2 cup diced onion
  • 1/2 lb. ground meat/soy crumbles (you can also sub black beans here)
  • 1 large tomato, diced
  • 1 clove garlic, minced
  • 1 jalapeno, minced (optional)
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 cup cooked brown rice
  • Salt & pepper to taste
  • 1 cup shredded cheddar cheese
  • 1 medium avocado
  • 1/2 cup sour cream
  • 1 Tbsp. lime juice
  • 1/2 tsp. salt
  • Minced chives (optional)

 

Directions:

  1. Pre-heat oven to 350°. Grease a medium-sized baking dish with cooking spray. Place the halved peppers in your dish cut side up.
  2. Heat the olive oil in a large saute pan over medium heat. Add the onion and cook until softened. Add the meat/soy and cook through, mixing with the onion. Add the tomato, jalapeno, garlic and spices and cook for another 5 minutes. Stir in the rice, salt and pepper.
  3. Spoon the mixture equally into the 4 halved peppers (they’ll be quite full). Spray one side of a piece of foil wrap and cover the dish (this ensures the mixture won’t stick to the foil). Cook, covered, for 30 minutes, or until the peppers have softened.
  4. Remove the foil from the dish and top each pepper with 1/4 cup of shredded cheese. Place the dish back into the oven, uncovered, for 10 minutes, or until cheese has melted.
  5. To make the avocado cream, dice the avocado and place in a small bowl. Mash with a fork until creamy. Add the sour cream, lime juice and salt and stir to combine. Top each pepper with a dollop of avocado cream, then sprinkle with chives (if using). Serves 2 as a main course, or 4 as an appetizer.

 

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