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Tex Mex Stuffed Peppers with [Leftover] Sunday Sauce
and guacamole / plantain chips

Active: 60 Total: 60

Transform leftover sauce from Monday's meal into a completely different meal with these Tex Mex-spiced stuffed peppers.
Smarts #1: Poblano and Anaheim peppers have thin skins and should cook to tender in about 15 minutes. If using thicker-walled peppers like bell peppers, it's a good idea to give them a 10 minute head start in the oven before adding filling.
Smarts #2: Make a double batch of cauliflower rice tonight and use the leftovers on Thursday.

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Ingredients

Metric
Servings:
4
Cauliflower Rice (for 2 nights):
  • Cauliflower florets - 24 oz
  • Butter - 2 Tbsp
Tex Mex Stuffed Peppers:
  • Cumin, ground - 1 tsp
  • Chili powder - 1 tsp
  • Oregano, dried - 1 tsp
  • Onions, medium - 1, diced
  • Peppers, poblano or Anaheim - 4, sliced in half from stem to base (sub bell peppers)
  • Oil, cooking - 1 Tbsp
  • Sunday Sauce (leftover from Monday) - ~2 cups
  • Cooked cauliflower rice (ingredients listed separately) - ~1 1/2 cups
Guacamole and Plantain Chips:
  • Cilantro leaves - 1 tsp, chopped
  • Avocados - 1, mashed
  • Lime juice - 2 tsp
  • Plantain chips - for serving

Nutrition Facts

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Prep

  1. Cauliflower rice - (If prepping right before cooking, get oven heating / peppers cooking first. This makes enough cauliflower for 2 nights.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a saute pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

  2. Make spice blend - Combine cumin, chili powder, and oregano. (Can be done up to 5 days ahead)

  3. Onions / Peppers - Dice onions. Slice peppers in half from stem to base. (Can be done up to 5 days ahead)

  4. Make guacamole - Chop cilantro. Mash together avocados, lime juice, and cilantro. Season with some salt.

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Make

  1. Heat oven to 450F / 232C.

  2. Arrange peppers in a single layer, cut-side up in a large baking dish or rimmed baking sheet. (Note: If using thick-walled peppers like bell peppers, you may want to put them in the oven and let them pre-cook for about 10 minutes to insure they fully soften.)

  3. Heat oil in a Dutch oven or large skillet over medium heat. Add onions and saute until tender, 4 to 5 minutes. Add spice blend and saute until fragrant, 2 to 3 minutes.

  4. Stir in leftover Sunday Sauce. Continue cooking until the sauce is heated through and most of the excess moisture has cooked off, 3 to 8 minutes.

  5. Remove sauce from heat and stir in portion of cauliflower rice for tonight’s meal (reserve half for Thursday). Divide filling between peppers.

  6. Bake peppers uncovered, until tender, 25 to 30 minutes.

  7. Serve peppers with guacamole and plantain chips. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (35)
Gluten-free (1)
Paleo (1)
Vegetarian (4)

21 reviews

So easy and good!

By: Kimberly
Posted: Jan 18, 2022
Diet: Original
0 Helpful

Came together really easy since the Sunday Sauce was already made. Minus the acid burns from cutting the peppers, it was great!

By: Theresa
Posted: Nov 24, 2021
Diet: Original
0 Helpful

We deconstructed this to mix chunks of Anaheim peppers into the delicious quinoa/sauce mix with avocado, a little lime juice, and hot sauce. Yum.

By: Angela
Posted: Nov 18, 2021
Diet: Vegetarian
0 Helpful

It was ok. Think I’d have preferred something other than quinoa as part of the filling. And even with meal prep, took a long time. Mostly hands off, but can’t start cooking until we’re all home. So it wasn’t bad, but doubt we’ll make it again.

By: Jennifer
Posted: Nov 18, 2021
Diet: Vegetarian
0 Helpful

I was inspired by some of the other reviews and deconstructed my stuffed peppers. I cut the poblanos into chunks and mixed everything together (brown rice instead of quinoa) and added black beans and some salsa for a little more kick. I baked it for about 20 minutes covered with foil and about 20 minutes uncovered at 400 degrees. Next time I would soften the peppers a little before baking. Turned out really good!

By: Barbie
Posted: Nov 18, 2021
Diet: Original
0 Helpful

hubby and i liked it, kids didn't eat the peppers. I didn't realize they were hot and managed to spicy one nostril! very tasty with the leftover elk Sunday sauce, though!

By: Aurora
Posted: Nov 17, 2021
Diet: Original
0 Helpful