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
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 sautéing 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.
