TEX MEX STUFFED MINI PEPPERS WITH CILANTRO LIME CREMA

Tex Mex Stuffed Mini Sweet Peppers with Cilantro Lime Crema

These stuffed peppers are a crowd pleaser and perfect for a Cinco De Mayo celebration or Taco Tuesday family dinner! They’re gluten-free, full of protein and easy to personalize to your taste.

INGREDIENTS

FILLING

• 1/2 onion (diced)

• 2 garlic cloves (minced)

• 1 cup millet or rice (cooked)

• 1 cup kidney beans (cooked)

• 1/2 cup vegetable broth

• 1/2 teaspoon ground coriander

• 1 teaspoon cumin

• 1 tablespoon nutritional yeast

• 1/2  teaspoon salt

• 1/2  teaspoon black pepper

• 1/2  teaspoon lemon juice

CILANTRO LIME CREMA

• 1 cup raw cashews 

• 1/4 cup cilantro (coarsely chopped)

• 1/2 cup almond milk

• 1 tablespoon lemon juice or apple cider vinegar

• 1 tablespoon lime juice

• 1/2 teaspoon sea salt

ASSEMBLE

• 12 mini sweet peppers

• 1 spring onion (diced small)

• Cilantro Lime Crema (see recipe above)

METHOD

1. PREHEAT OVEN -  Preheat your oven to 375°F.

2. MAKE THE FILLING - Using a medium saucepan, sautee the onions and garlic in a small amount of water or vegetable broth, until translucent and fragrant. Next add in the rest of the ingredients from the FILLING list above, stir to combine well and cook until everything is warm.

3. MAKE THE CILANTRO LIME CREMA - Add all the ingredients for the CILANTRO LIME CREMA to a high speed blender and blend until completely creamy and smooth.

4. BAKE THE STUFFED MINI PEPPERS - Cut all the mini peppers in half lengthwise, remove the seeds and place the peppers on a baking sheet. Using a spoon, fill each half with the FILLING and press it in well. BAKE for 10-15 minutes.

5. ASSEMBLE - To assemble, top with CILANTRO LIME CREMA, chopped cilantro and finely chopped green onions.  ENJOY!!!

Makes 24 peppers