Spiral Stuffed Peppers
Revisit a classic stuffed pepper recipe by adding Chickapea noodles to the stuffing. Packed with protein and flavor, this vegan, gluten-free meal makes an excellent main or side dish for a variety of occasions. Stick to the recipe or change the toppings to whatever you have on-hand for a satisfying and healthy dinner without fuss.
Spiral Stuffed Peppers
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Course: Dinner
- Cuisine: Mexican - American
- Servings: 4
Ingredients:
- 1 package of Chickapea Spirals
- 2 Tbsp salt, for boiling pasta
- 1 Tbsp avocado oil
- 4 bell peppers, halved and cleaned out
- 1 can pinto beans (398ml), drained
- 1 can black beans (398ml), drained
- 1/3 cup nutritional yeast
- ¼ tsp salt
- 1 tsp minced dehydrated garlic
- 1/3 cup salsa, 3 Tbsp salsa divided
- 1 tsp garlic powder
- 1/3 cup shredded vegan cheese
- ¼ cup red onion, thinly sliced
- 1 avocado, thinly sliced
- 2 Tbsp cilantro, chopped
- Chipotle chili powder to taste
- Finishing salt to taste
Instructions:
- Preheat the oven to 400°F
- Add the pinto beans, kidney beans, nutritional yeast, 1/3 cup salsa, ¼ tsp salt, minced dehydrated garlic and garlic powder to a large pan over medium heat
- Cook the bean mixture for 5-7 minutes
- Meanwhile, prepare the Chickapea Spirals to package specifications (heat 16 cups of water and 2 Tbsp of salt in a large pot over high heat until boiling. Add pasta to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 7 minutes)
- Dain the pasta and rinse with warm water
- Mix the rinsed pasta into the beans
- Thoroughly cover all sides of the halved bell peppers with avocado oil
- Place the peppers cut side up on a lined baking tray
- Stuff each pepper with the pasta and bean mixture and top with remaining salsa, roughly 1 tsp of salsa over each pepper half
- Cover the peppers with aluminum foil and bake them in the oven for 30 minutes
- After 30 minutes remove the peppers from the oven and uncover them
- Top the peppers with the shredded vegan cheese, recover the peppers with foil and continue to cook them for 15 minutes
- After 15 minutes remove the foil from the peppers and cook them for 5-10 more minutes
- Add the cooked peppers to a serving tray and top them with red onion, avocado slices, cilantro, chipotle chili powder, and finishing salt
- Enjoy!
Recipe Notes:
- Black sheep mozzarella flavor vegan cheese was used in this recipe
- Avocado oil is recommended due to its high smoke point
- The peppers can be reheated the next day at 300°F until warm through