Stuffed bell peppers with avocado sauce - Vegan, grain free and oil free!

This past week we bought a whole case of yellow bell peppers because we got them for $7, but we couldn't quite decide on what to do with them! We came up with these delicious stuffed bell peppers and had to share the recipe with y'all.


Ingredients for stuffed peppers:

8 bell peppers of any color

24 ounces of mushrooms

1/2 pound diced nopales

1/2 head of cauliflower

3 cups of chickpeas

1/2 cup tomato paste

1 tablespoon cumin

1 tablespoon paprika

1 tablespoon garlic powder

1 tablespoon onion powder


Directions:

In a blender or food processor add in the mushrooms and blend until mostly smooth, pour into a bowl. Next, add in your cauliflower to your blender or food processor and pulse blend until the cauliflower resembles the texture of rice and add into the bowl. Add the remainder of the ingredients besides the bell peppers and mix together. Slice off the tops of the bell peppers, stuff them with the veggie mixture, place onto a baking sheet with parchment paper and bake for 30 minutes at 425 degrees.


Ingredients for sauce:

2 large avocados

2 ribs of celery

The juice from 2 limes

1 large handful of cilantro

1 clove of garlic


Directions:

Add all ingredients into a blender and blend until smooth.


Once bell peppers are done, top with the avocado sauce and enjoy!




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