Do you love spicy stuffed peppers, but want to avoid all the fat in traditional stuffed peppers with meat and cheese? I have recently made the decision to try and modify most of my diet to be plant-based to see how it makes me feel and recover from my running workouts. I also found the research at nutritionfacts.org compelling as far as the health benefits, and it just so happens I have fun coming up with vegan / vegetarian recipes anyway!
I’ve lost six pounds passively with a plant-based diet over the last few months, and I was fit to begin with!
Frequently, I go to a local farmer’s market stand down the road or order produce to be delivered. I always load up with lots of fruits and vegetables. The challenge then is to use all of it before it goes bad. This is a great weight loss technique too, by the way. I’ve lost six pounds passively over the last few months, and I was fit to begin with!
So yesterday for lunch, I came up with this very tasty, easy, plant-based, whole food, and at least partially locally sourced Vegan Mexican Spicy Stuffed Peppers. Enjoy, and let me know how it goes in the comments!
With These Mexican Spicy Stuffed Peppers, You Won’t Miss the Junk
In addition to satisfying your craving for Mexican food, these spicy stuffed peppers are totally plant-based, whole food, dairy-free, meat-free, gluten-free, and guilt-free! They are low calorie and loaded with nutrition. Peppers contain lots of Vitamin C, Vitamin A, fiber, and more according to WebMD. Hot peppers also have Capsaicin which aids in weight loss by boosting your metabolism. The cumin in this recipe is also known to aid in weight loss and immunity, says Healthline. Update: Coronavirus has made its way into the U.S. this week (early March 2020). Recipes like this one help with immunity!
Please let me know how this recipe goes when you make it! Post a picture and tag one of the below social media accounts:
Vegan Mexican Spicy Stuffed PeppersYum
- 4 whole Poblano or Bell Peppers Largest you can find
- 2/3 cup Quinoa and Brown Rice Half or any variation of each of these or you can just use one or the other
- 1 can Corn low sodium
- 1 can Black Beans low sodium
- 4 tbsp Salsa
- 1/2 cup Fresh Cilantro roughly chopped and extra for garnishing
- 1/4 whole Red Onion finely diced
- 2 whole Jalapeños finely diced
- 2 tbsp Lime Juice or juice from one fresh lime is best
- 1 tbsp Smoked Paprika
- 1 tbsp Cumin ground
- 1 tsp Garlic Powder
- Salt to taste
- 1 whole Avocado Hass or less of a larger avocado
- Roasted Red Pepper Hummus garnish to your liking
- Make Quinoa and Brown Rice according to package instructions
- Preheat the oven to 350 degrees.
- Half the Poblanos whichever direction makes a nice "boat" for the filling. Remove the seeds.
- Bring a large pot of water to a boil and boil the peppers for 5 minutes. Remove and rinse with cold water or put in an ice bath to stop them from cooking.
- Meanwhile, mix the cooked Quinoa and Brown Rice in a bowl with the Black Beans, Corn, Salsa, most of the fresh Cilantro, Red Onion, Jalapeños, Lime Juice, and all of the seasonings.
- Put the halved Poblano peppers in a casserole dish and fill with the mixture.
- Bake for 15 minutes.
- Garnish with Avocado, Roasted Red Pepper Hummus, and more Cilantro. Enjoy!
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