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Roasted Stuffed Peppers w/ Avocado Lime Sauce

Updated: Jan 11, 2022

Use the recipe below or check out the Nutritional App to find other quick & easy breakfast ideas.



Inspired by: Electric Life



Yields: 6 whole peppers or 12 Halves

Prep Time: 15 mins

Cook Time: 35 mins

Total Time: 50 mins


Description:

I have never tasted better stuffed mushrooms in my life. So moist, flavorful and filling. You got to try these!





Ingredients:

  • 6 Tri-Colored Bell peppers

  • 1 ½ tbsp Grapeseed Oil, plus more for pan

  • 1 can or 1 ½ cups of cooked chickpeas*

  • 1 Onion, diced

  • 2 tsp Minced Mock Garlic* **

  • 1 tbsp Onion powder

  • 2 tbsp Sage

  • 1 tbsp Ginger power or freshly grated

  • 2 cups Wild rice or Quinoa, cooked

  • 2 cups Portobello Mushrooms, chopped

  • 3 cups Kale

  • 2 cups Chayote or fennel stalks, chopped (great for texture)

  • 2 cups fresh Tomatoes, chopped

  • ¼ cup fresh Coriander (Cilantro), chopped

  • Sea Salt and Cayenne pepper to taste

* optional

**see app for approved foods & recipes


Preparation:

  1. Cook rice or quinoa according to label and set aside

  2. Preheat the oven to 375. Brush a thin layer of Olive Oil across the bottom of a large baking dish.

  3. To prepare the peppers, slice top off or slice in half lengthwise, remove the seeds, wash, and set aside.

  4. In a large sauté pan, heat oil over medium heat. Add onions, chayote/fennel stalks, and let cook for about 5 minutes until soft and fragrant.

  5. Add in mushrooms and cook until most of the water has evaporated.

  6. Stir in the mock garlic, ginger, sage, thyme, onion powder, and season with salt & pepper. Cook for another 1-2 minutes.

  7. Add the cooked rice, kale, herbs, and tomatoes and mix together to fully combine. Cook over medium heat until the mixture is heated through (about 5 minutes). Stir in Fresh cilantro.

  8. Use a spoon to stuff peppers with filling Arrange peppers in a large baking dish and cover with foil. Bake for 25 minutes

  9. Remove peppers from the oven. Garnish with chopped cilantro and Avocado-Lime Tahini sauce and serve immediately.


 

Notes:

  • Sometimes I add brazil nut cheese to the mix and as a topping for a creamier texture. (See Nutritional Guide App for brazil nut cheese recipe.)

  • You can also make an alkaline sour cream or top with freshly sliced avocado and a drizzle of key lime juice instead of the Avocado-Lime sauce . It is to die for!!



Photo Gallery:

All images courtesy of Electric Life




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