Plant Based Mexican Stuffed Bell Peppers

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:

  1. Preheat oven to 350
  2. Heat rice according to package directions
  3. Roughly chop walnuts 
  4. 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
  5. Cut top off bell pepper and hollow out the inside
  6. Fill with mixture
  7. Place in a jumbo muffin tin or baking dish
  8. Top with cheese
  9. Cover with aluminum foil and place in oven for 30 minutes

Serves 4

Nutritional Facts:
Plate icon

Calories 280
Total Fat 20g
Cholesterol 8mg
Sodium 99mg

Carbohydrates 22g
Fiber 6g
Sugar 8g
Protein 10g

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