Walnut Chorizo Stuffed Bell Peppers with Avocado Crema
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:
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.
8 servings
1 stuffed pepper half
- Amount per serving
- Calories420
- % Daily Value *
- Total Fat 36g47%
- Saturated Fat 4g20%
- Monounsaturated Fat 11g
- Polyunsaturated Fat 25g
- Cholesterol 0mg
- Sodium 460mg20%
- Total Carbohydrate 21g8%
- Dietary Fiber 10g36%
- Total Sugars 4g
- Includes 0g Added Sugars0%
- Protein 10g
- Calcium 80mg7%
- Iron 4mg23%
- Potassium 640mg14%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.