Taco Stuffed Peppers
Serves 430 mins prep30 mins cook
Whenever I want to make a weeknight dinner without much effort, I make my taco stuffed peppers with avocado lime sauce. I pack each pepper with a hearty quinoa, black bean, and sweet corn medley, then drizzle everything with a creamy, tangy sauce. These come together in just 1 hour and provide an impressive amount of plant-based protein.
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What you need
Instructions
For The Stuffed Peppers 2 Roast bell peppers: you can roast them on the grill or in the oven. I roasted mine in my oven under the broiler. To roast in the broiler: Pre-heat your oven to 375 degrees. Broil the peppers on high for a few minutes until the skin is blistery/starting to blacken. Then turn the peppers over and broil them on high for about 3 additional minutes until the other side is done. 3 Cut off the top of the pepper (save for garnish) and scoop out the insides. Discard seeds and inside of the pepper. 4 Combine all of the other ingredients in a large mixing bowl. Spoon into bell peppers. If you have any extra filling left over, store it in an airtight container in the fridge. You can use it as a topping for nachos or a filling for burritos later in the week! 5 Place peppers on a baking sheet or in a large baking dish. Bake in oven for 30 minutes. Remove from the oven and let rest 3 minutes. Enjoy with avocado lime sauce. Note: You can also combine the filling ingredients in a large skillet with 1 tsp olive oil and cook them over medium heat for 10 minutes before adding them to the peppers. If you do that, reduce your baking time for the pepper halves to about 10-15 minutes. Avocado Lime Sauce 8 Chop Avocado, juice limes: combine all ingredients in blender or food processor and puree until smooth.View original recipe