So, these peppers were the other appetizers that I made a few times over the holidays along with my collard green taco rolls. They take a bit longer than the taco rolls since the peppers need to be roasted and I used butternut squash in them which also takes time to cook; however, the end result is great.
Ingredients:
– 8-10 mini sweet peppers (destemmed and deseeded)
– olive oil
– 1/2 cup cooked butternut squash (and the seeds)
Rice filling:
– 1/2 cup cooked rice (short-grain works best)
– 1 stalk green onion
– 1/2 cup mushrooms (diced)
– pinch each of garlic powder, smoked paprika, ground cumin, salt, and pepper OR fajita seasoning
Walnut taco filling:
– 2 cups raw walnuts
– 1 cup sundried tomatoes (with a bit of oil is fine)
– 2 cloves garlic (peeled)
– 1/4 tsp smoked paprika
– 1/4 tsp ground cumin
– 1 green chilli pepper of your choice (deseeded)
– 1/2 small red pepper (deseeded and chopped)
– 2 tsp fresh lime juice- loose handful of cilantro
– 2 tbsp nutritional yeast
– <1/4 cup water
Instructions:
– Preheat oven to 350F
– Roast the mini bell peppers and butternut squash and pumpkin seeds after coating with a bit of olive oil
– Prepare the walnut taco filling by throwing everything into a food processor until a wet crumbly mixture is formed
– Prepare the rice by sauteeing the green onion and mushrooms. Once slightly cooked, add in the seasoning and rice. Mix together.
– Once the peppers are roasted, fill them up halfway with the rice filling and the rest of the way with the taco filling
– Sprinkle the roasted squash seeds on top along with some cilantro.
