Hi, I'm Nicolle Kate

I share energy food recipes and build health coaching programs to balance weight, refresh mental clarity and generate vibrant energy for every body.

Vegan Mexican Stuffed Peppers

Vegan Mexican Stuffed Peppers

I always say, “Mexican is my favorite food group” I love the flavors of tomato, cilantro, peppers, lime, corn, avocado, beans, cheese and mole all mixed together. This recipe is a healthy version that incorporates many of the flavors that make Mexican food so delicious....but it’s been flipped.

The saturated fats and unhealthy carbs are repalced by essential healthy fats (from avocado) and high protein from seeds and nut cheese. So go ahead and enjoy this healthy pleasure!

Since I moved to NYC, I found a little place to get my Mexican food fix called Gina Mexicana on 61st St. between 3rd and Lex.  It's has numerous healthy menu choices as restaurant food goes, and with cute atmosphere. Nothing too fancy; just surprisingly yummy, healthy food and delicious margaritas too!

Sunflower Seed Beans
¾ of one dried chipotle chili (reserve water) Presoak for 4 hours
8 sundried tomato halves (reserve water) Presoak for 4 hours
2 C sunflower seeds, soaked and drained, then set aside a few tablespoons. Presoak for 4 hours
1 jalepeno pepper
2 green onions
¼ C packed cilantro with stems, chopped
pinch chili powder
½ tsp. salt
¾ tsp. cumin powder
¼ C olive oil
1 tsp. lemon juice

Macadamia Cheese
1 C plus 2 Tbs. raw macadamia nuts, soaked in cold water 2-4 hours
¼ C olive oil
1 Tbs. shallot, diced
2 tsp. lemon juice
1 tsp. salt
1 Tbs. nutritional yeast
pinch each, chili powder and cayenne pepper
 

Peppers
2 red bell peppers or 2 poblano peppers

Filling Ingredients
1 C organic corn, cut off the cob
1 C diced zucchini
½ C tomatoes, diced
2 Tbs. diced red onion
1 Tbs. cilantro
2 tsp. lime juice
Pinch cumin
Pinch salt and pepper

Process

Peppers
1. Wash peppers, slice lengthwise and clean out any seeds, set aside.

Filling for peppers
1. Combine all ingredients in a bowl and allow to marinate for 20 minutes.

Beans
1. In a food processer, mix the sundried tomato, chipotle and sunflower seeds first until smooth.
2. Add all remaining ingredients.
3. if you need to thin the mixture so it mixes to a smooth and creamy refried bean texture, add some of the tomato water, 1 tbs. at a time. Or if you like heat, add some of the chipotle water 1 tbs. at a time. 
4. Adjust seasoning to taste.
5. Add a few tablespoons of extra sunflower seeds on top for a chunky texture. Set aside

Cheese
1. Place all ingredients in a food processor
2. Process for a few minutes scraping down sides with spatula to fully incorporate. 

Assemble

  1. Fill the peppers with marinated filling mixture.
  2. Top the pepper wth a generous scoop of bean mixture and macadamia cheese. 
  3. Garnish with black olives and lime wedges.
  4. Guacamole and/or Pico de Gallo are also good accompaniments.
  5. Place in the dehydrator for 2 hour to soften and warm or place in the oven at 325 degrees for 15-20 minutes until the pepper is softened a bit. 

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