Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

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.



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


  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.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  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!



0 reviews