For this week’s Meatless Monday, we threw in a little heat and a lot of our favorite southwestern-inspired flavors. This quick and simple recipe can be served as the main event (we suggest 2 peppers if these are the headliner), or be paired with your favorite cup of soup or salad to complete the menu.
(makes 2 stuffed peppers)
2 Bell peppers
Sea salt & pepper
2 Walnut Burgers
1/4 cup frozen corn
1/4 cup shredded carrots
1/2 Avocado (sliced in half, with the skin on)
1/4 Jalapeño (diced into tiny pieces)
First, preheat the oven to 350 and prepare the peppers. Cut the tops off, scrape out the seeds, and place on a baking pan. Drizzle each with olive oil and sprinkle with salt and pepper; place in the oven.
Next, brown the Walnut Burger crumbles in a nonstick pan; once the Walnut Burger is almost fully browned, add in the corn until it cooks through and remove from heat. Check on the peppers every 10 minutes, rotating them. Once you begin to see the pepper skins wrinkle a bit (20-30 minutes), remove them from the oven.
Stir the carrots into the Walnut Burger / corn mix, and divide the mixture to stuff each of the peppers. Place the stuffed peppers back into the oven and allow them to cook for another 5-10 minutes, helping to meld all the flavors together.
Remove the peppers from the oven, garnish with jalapeño and a side slice of avocado before serving. Enjoy!