+ Life Is Meant To Be Enjoyed +

Mexican Stuffed Peppers

Share Button

Mexican Stuffed Peppers

Serves 8

This is the perfect fall meal, especially when served with some salad greens like arugula. It serves 8 and it cost me under 20$ to make, including the arugula salad. I did have all the spices and oil already on hand.

Not only is this delicious as stuffed peppers, but the filling also makes a great nacho topper. Perfect meal for nacho night and you can serve it with salsa and guacamole.



4 medium bell peppers, halved and seeded

2½ cups chopped eggplant, skin removed (or zucchini when eggplant isn’t in season)

1 small onion, chopped

2 medium tomatoes, chopped

1 can (2 cups) kidney beans

1 can (2 cups) chickpeas

1 large clove of garlic, minced

½ jalapeno pepper, minced (use the whole if you can handle the heat)

1 tablespoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

1 teaspoon ground coriander

Juice of 1 lime

Handful of fresh cilantro, chopped

Extra-virgin olive oil for cooking


Ingredients For Avocado Cream

3 ripe avocados

Handful of fresh cilantro

1 tablespoon ground cumin

Juice of 1 large lemon

1-2 tablespoon extra-virgin olive oil

Sea salt and black pepper, to taste


Directions For Peppers

Preheat oven to 350 degrees Fahrenheit.


In large frying pan, heat a couple tablespoons of extra-virgin olive on medium-high heat.


Once the pan is hot, stir in the onions. Let the onions cook for 2-minutes and then stir in all of the dried spices. Cook for another 1 minute.


Add the eggplant, tomatoes, chickpeas, kidney beans, lime juice and garlic. Reduce heat to medium and let cook for approximately 5 minutes. Stirring frequently.


Stir in the cilantro, turn off heat, and let sit for another 5 minutes to allow all the flavors to really mesh together.


Prepare the halved peppers by lining them up on a baking sheet or any oven proof baking pan.


Fill each pepper with the bean filling until you have used all of the filling. Place in the oven and cook for approximately 45 minutes, or until the peppers have softened.


Directions For Avocado Cream

While the peppers are cooking, make your avocado cream. If you want to skip this step, you can also buy guacamole. It is really easy to make though.


Scoop the avocado into a food processor with all of the other ingredients and process on low speed until smooth. Super simple!


Once the peppers are cooked, remove from the oven, plate them and serve with the avocado cream on top.


Serve with salad greens, I used arugula with a simple oil and lemon dressing, and you have yourself an entire meal.

Share Button

Free Weekly Coaching Emails

Everything Contagiously Positive


Let's talk, anytime.


tweeter facebook Feed

© 2014 Contagiously Positive | All rights reserved | Website by Monolith Digital
© 2014 Contagiously Positive
All rights reserved
Website by Monolith Digital