Plant Based Mexican Stuffed Bell Peppers

Plant Based Mexican Stuffed Bell Peppers

Posted Apr 30, 2022 in Food + Nutrition, The Recipe Box by Social United

Putting fun twists on a classic recipe to include more plants is always a win in our book. In this case we look at the classic meat based taco and give it a plant based twist and lean into the textures of cauliflower, walnuts, and brown rice to create a hearty consistency.

What You Need

1, 10oz bag Frozen Cauliflower Rice, Thawed

1 C. 90 Second Brown Rice

2 Tbsp. Chipotles in Adobo

1 C. Walnuts

1 Tbsp. Garlic

1 Tbsp. Cumin

1 Tbsp. Chili Powder

½ Tbsp. Onion Powder

½ Tbsp. Paprika

1 Lime, Juiced and Zested

½ Bunch Cilantro

4 Bell Peppers

⅓ C. Cheese

Optional Toppings: salsa, greek yogurt, cheese, pico de gallo

How It’s Made:

Preheat oven to 350
Heat rice according to package directions
Roughly chop walnuts
In a large pan over medium heat add the cauliflower rice, brown rice, chipotles in adobo, walnuts, garlic, cumin, chili powder, onion powder, paprika, lime juice, and cilantro
Cut top off bell pepper and hollow out the inside
Fill with mixture
Place in a jumbo muffin tin or baking dish
Top with cheese
Cover with aluminum foil and place in oven for 30 minutes