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Published: February 28, 2017Updated: September 23, 2018Author: Jenn Laughlin
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These Healthy Stuffed Peppers with Cilantro Avocado Sauce prove that vegetarian eats can be tasty and filling!
This weekend I’m picking up seeds to start our garden and I’m SO EXCITED! Each year we grow 2-3 varieties of peppers to feed my stuffed pepper addiction. Last year I ran out way earlier than expected so I fully intend on going overboard this year. Buckets of bell peppers, here I come!
Expect lots of pepper-spiked recipes this Spring/Summer. And today, duh.
Today we’re diving into a totally tastySouthwestern spin on my beloved Baked Bell Pepper Tacos. Just don’t tell my husband. I miiiight have eaten all 6 while he was out flying all weekend.Sorry babe!
Each overstuffed pepper is gluten-free and gloriously vegetarian! For extra protein you can add more beans to the mix (woot!), crumbled taco-seasoned tofu (umm… YUM!) or even break out the t-rex options if you’re a carnivore. Anything goes! I threw together a list of subs and swaps below the recipe so feel free to check that out for ideas.
Healthy Stuffed Peppers with Cilantro Avocado Sauce
As written, this recipe makes 6 stuffed pepper boats and serves 2-3 adults. Feed a crowd by doubling the recipe or squirrel a few away for lunch the next day if you’re cooking for one. The sauce recipe makes a hah-uge serving (hooray leftovers!) and is great on everything from tortilla chips tocruidite to chicken!
Pair it with a veggie-packed side salad or a bowl of tortilla soup!
Healthy Stuffed Peppers with Cilantro Avocado Sauce
These Healthy Stuffed Peppers with Cilantro Avocado Sauce prove that vegetarian eats can be tasty and filling!
5 from 2 votes
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Course: Main Course, Side Dish
Cuisine: Vegetarian
Keyword: Healthy Stuffed Peppers
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 6 pepper boats
Author: Jenn Laughlin - Peas and Crayons
Ingredients
- 3 large bell peppers
- ⅓ cup diced bell pepper (I cut up the bits that I sliced off the tops of the peppers when removing the stem or jalapeño pepper for a kick!)
- 2 cups yellow rice (cooked via package instructions)
- ⅓ cup corn (fresh, frozen, or canned)
- ⅓ cup onion
- ⅓ cup chopped tomato
- 2-4 oz grated pepper jack cheese
- season to taste
- Add any extra veggies/cheese/beans/protein as desired - go crazy!
Tasty Toppings(choose your favorites)
- shredded cheddar or pepper jack cheese
- sour cream or plain Greek yogurt
- fresh cilantro
- sliced jalapeños
- fresh or leftover grilled/roasted/sautéed veggies
- fresh chopped avocado
- guacamole
- pico de gallo
- salsa verde
- salsa
Creamy Cilantro Avocado Sauce
- 1 avocado
- 2 TBSP cream cheese
- ½ cup sour cream or plain greek yogurt
- ½ bunch of cilantro stems removed
- 2 jalapeno peppers seeds/veins/stem removed
- 2 large cloves of garlic
- pinch of salt + pepper
Instructions
Pre-heat oven to 400 degrees F.
Cook rice via preferred method until fluffy.
Slice each bell pepper in half. Hollow out each pepper, removing stem and seeds.
Lay peppers on a baking sheet and cook for 8-10 minutes until al-tente or for 15-20 minutes for softer peppers.
While the peppers bake, sauté yourpepper, corn, and onion until tender. Set aside.
Once rice is fluffy and finished, combine with sautéed veggies and half of your grated cheese. Season to taste with anything from salt and pepper to your favorite blend of taco seasonings.
Top with remaining cheese and bake for an additional 10 minutes, then pile mile-high with all your favorite toppings! Anything goes!
Notes
Nutrition Facts below are estimated for peppers with avocado sauce using an online recipe nutrition calculator. Adjust as needed based on extras/swaps and enjoy!
Nutrition
Calories: 222kcal, Carbohydrates: 26g, Protein: 8g, Fat: 10g, Saturated Fat: 4g, Cholesterol: 15mg, Sodium: 98mg, Potassium: 430mg, Fiber: 4g, Sugar: 5g, Vitamin A: 2408IU, Vitamin C: 98mg, Calcium: 115mg, Iron: 1mg
Did you make this recipe?I want to see! Tag @peasandcrayons on Instagram and Facebook!
special diets and swaps
There are a million and one ways to make these healthy stuffed peppers! Here are some swaps if you need them!
- vegansaurus chefs:Snag your favorite plant based cheeze for the peppers or leave it out, tossing the veggies and rice in your favorite salsa before stuffing into the peppers. For the sauce, you can snag vegan sour cream and cream cheese (both super delicious!) or revamp it entirely with extra avocado and amped up herbs/spices to taste. Have fun with it!
- t-rex chefs: You can 110% add your favorite protein to the mix if desired. Shredded salsa chicken would be amazing here and you could even use pulled pork or rotisserie chicken. These would be a great way to revamp leftovers and turn them into something tasty!
- No rice? No problem! Try it with quinoa or cauliflower rice.
If you get a chance to try this Healthy Stuffed Peppers with Cilantro Avocado Sauce, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
ready for a stuffed pepper palooza?!
- Baked Bell Pepper Tacost-rex vegetarian + vegan versions available
- Cheesy Buffalo Chicken and Veggie Stuffed Peppers
- Cheesy Spinach Stuffed Peppersvegetarian + GF
- Healthy Hummus Stuffed Peppers
- Cheesy Chicken and Broccoli Stuffed Peppers
- 6 Ways to Stuff a Pepper
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About The Author:
Jenn Laughlin
Hi! I’m Jenn and I’m here to help you eat your veggies! It'll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.
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