Stuffed Bell Peppers with Two Plant-Based Fillings

Recipe details

Yield

4 people (2 pepper halves per person, one of each filling)

Prep time

30 minutes

Cook time

50 minutes

Total time

1 hour 10 minutes

Ingredients

• 4 large bell peppers, halved lengthwise, seeds and ribs removed (mix of red, yellow, orange for color)
• 3 tbsp olive oil, divided
• ½ cup quinoa, rinsed (for classic filling)
• 1 cup vegetable broth (for quinoa)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen, thawed)
• 1 (14.5 oz) can diced tomatoes, drained
• 1 small yellow onion, diced (for classic filling)
• 4 cloves garlic, minced (divided: 2 for classic, 2 for keto)
• 1½ tsp ground cumin (for classic filling)
• 1 tsp smoked paprika (for classic filling)
• ½ tsp chili powder (for classic filling)
• to taste salt
• to taste black pepper, freshly ground
• 1 cup walnuts, roughly chopped (for keto filling)
• 8 oz cremini mushrooms, cleaned and roughly chopped (for keto filling)
• 2 cups cauliflower rice (fresh or frozen, thawed)
• 3 cups fresh spinach, roughly chopped
• 2 tbsp nutritional yeast (for keto filling)
• ½ tsp dried thyme (for keto filling)
• 1 large ripe avocado, pitted and scooped (for crema)
• 2 tbsp lime juice, freshly squeezed (for crema)
• 2 to 3 tbsp water (for crema, to thin)
• ¼ cup fresh cilantro, chopped (for garnish, optional)
• for serving lime wedges

Instructions

1. Preheat your oven to 425°F (220°C).
2. Halve 4 large bell peppers lengthwise and remove the seeds and ribs.
3. Line a large baking sheet with parchment paper. Arrange the pepper halves cut-side up on the sheet, drizzle with 1 tbsp olive oil, and season lightly with salt and black pepper.
4. Roast the peppers for 25 minutes until the edges are beginning to soften and char lightly.
5. While the peppers roast, rinse ½ cup (85 g) quinoa in a fine-mesh strainer under cold water.
6. Combine the rinsed quinoa and 1 cup (240 ml) vegetable broth in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until the liquid is absorbed and the quinoa is fluffy.
7. While the quinoa cooks, dice 1 small yellow onion and mince 2 cloves garlic for the classic filling.
8. Drain and rinse 1 (15 oz / 425 g) can black beans. Drain 1 (14.5 oz / 410 g) can diced tomatoes. Measure out 1 cup (150 g) corn kernels (if frozen, thaw briefly under warm water).
9. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, for 4 minutes until softened.
10. Add 2 cloves garlic, minced to the skillet and cook for 1 minute until fragrant.
11. Stir in the drained black beans, drained diced tomatoes, 1 cup (150 g) corn, 1½ tsp (3 g) ground cumin, 1 tsp (2 g) smoked paprika, and ½ tsp (1 g) chili powder. Cook, stirring, for 3 minutes until everything is warmed through.
12. Fluff the cooked quinoa with a fork and fold it into the skillet mixture. Taste and season with salt and black pepper. Remove from heat and set aside.
13. Roughly chop 1 cup (120 g) walnuts and pulse them in a food processor (or chop finely by hand) until they resemble coarse breadcrumbs.
14. Clean and roughly chop 8 oz (225 g) cremini mushrooms. Mince the remaining 2 cloves garlic for the keto filling.
15. Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Add the chopped mushrooms and cook, stirring occasionally, for 6 minutes until they release their liquid and start to brown.
16. Add the walnut crumble and 2 cloves garlic, minced to the mushrooms. Cook, stirring, for 2 minutes until the walnuts are toasted and fragrant.
17. Stir in 2 cups (300 g) cauliflower rice, 2 tbsp (10 g) nutritional yeast, and ½ tsp (0.5 g) dried thyme. Cook for 3 minutes until the cauliflower is tender.
18. Fold in 3 cups (90 g) roughly chopped fresh spinach and cook for 1 minute until wilted. Taste and season with salt and black pepper. Remove from heat.
19. Scoop the flesh from 1 large ripe avocado into a blender or food processor. Add 2 tbsp (30 ml) freshly squeezed lime juice, a pinch of salt, and 2 tbsp (30 ml) water. Blend until smooth and creamy, adding up to 1 more tbsp (15 ml) water if needed to reach a pourable consistency.
20. Remove the roasted peppers from the oven. Fill 4 pepper halves with the quinoa-black bean mixture and the other 4 halves with the walnut-mushroom-cauliflower mixture.
21. Return the filled peppers to the oven and bake for 10 minutes to heat through and meld the flavours.
22. Transfer the stuffed peppers to a serving platter. Drizzle the keto-filled peppers with avocado crema. Garnish with chopped fresh cilantro and serve with lime wedges on the side.