Mexican Stuffed Bell Peppers (Gluten & Dairy Free)
4 large red, yellow, or orange bell peppers
1 onion, diced
1 jalapeno, diced - all or most seeds/ribs removed
½ bunch kale, stems removed, chopped very small
1 15-ounce can black beans (drained)
1 cup corn kernels, cut off cob or frozen/thawed
¼ - ½ cup chopped cilantro
1/2 cup salsa, mild or spicy, plus more for serving
2 tablespoons nutritional yeast
2 teaspoons EACH: cumin powder, chili powder
1 teaspoon garlic powder
½ teaspoon sea salt
1 lb Italian sausage
(Optional) Topping Ingredients: Cilantro, salsa, avocado, lime, crushed tortilla chips
Preheat oven to 375 degrees, and grease a large baking dish.
Slice off the tops of the bell peppers and scrape out the seeds and membranes.
Bring a large pot of water to a boil over high heat, then add the bell peppers to the water and let them boil for 10 minutes.
Transfer the bell peppers to a cutting board, slice each pepper in half vertically, then move each pepper shell to the baking dish, smooth side down.
While the peppers boil, heat large skillet over medium heat, add a tablespoon oil.
When hot, add onion and cook 2-3 minutes, stirring occasionally. Add sausage, jalapeno, kale and cook until sausage has very little pink left to it, stirring occasionally.
Add spices. If it’s dry, add a splash of water. Stir to combine and let the flavors bloom, about 1-2 minutes.
Pour the skillet ingredients into a large mixing bowl, along with the rest of the stuffing ingredients. Stir to combine.
Evenly distribute the stuffing into bell peppers (there will likely be leftovers for snacking on!) and bake 20 minutes. Top with your favorite toppings. I love to serve with rice and/or salad.