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 – <1/4 cup water 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 sauteeing 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.