Mexican Stuffed Bell Peppers (Gluten & Dairy Free)
4 large red, yellow, or orange bell peppers
Stuffing Ingredients:
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
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Preheat oven to 375 degrees, and grease a large baking dish.
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Slice off the tops of the bell peppers and scrape out the seeds and membranes.
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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.
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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.
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While the peppers boil, heat large skillet over medium heat, add a tablespoon oil.
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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.
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Add spices. If it’s dry, add a splash of water. Stir to combine and let the flavors bloom, about 1-2 minutes.
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Pour the skillet ingredients into a large mixing bowl, along with the rest of the stuffing ingredients. Stir to combine.
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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.