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.
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.
- 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)
- Pre-heat oven to 350°. Grease a medium-sized baking dish with cooking spray. Place the halved peppers in your dish cut side up.
- 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.
- 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.
- 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.
- 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.