Califonia Bountiful
Main Dish

Vegan walnut "chorizo" stuffed bell peppers

These stuffed bell peppers, adapted by Wellnut Farms from a recipe by California Walnuts, feature walnut butter for a unique twist.

Wellnut Farms, Maxwell

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Peppers and chorizo
4 bell peppers
1 tbsp. avocado oil
1/4 tsp. garlic salt
2 1/2 cups walnuts
1 can black beans
2 tbsp. Wellnut Farms original walnut butter
1 tbsp. white vinegar
1 tbsp. smoked paprika
1 tbsp. ancho chile powder
1 tsp. dried oregano
1 tsp. Chimayó red chile powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. sea salt

Avocado crema
2 medium avocados
2 tbsp. lime juice
2 tbsp. water
1/2 tsp. garlic powder
1/2 tsp. ground cumin


Preheat oven to 400 degrees and line a baking sheet with foil. Cut peppers in half and remove seeds. Brush with oil and sprinkle the insides with garlic salt. Roast for 20 to 25 minutes.

While peppers are roasting, prepare walnut chorizo and avocado crema. Place walnuts and beans in a food processor and process until finely chopped. Add walnut butter and remaining chorizo ingredients and pulse until well mixed, scraping down the sides as needed.

Heat 1 tbsp. oil in a very large nonstick skillet over medium heat. Cook chorizo for 5 minutes or until mixture is nicely browned and resembles ground meat, stirring occasionally.

Puree all crema ingredients in a small food processor or blender.

To serve, spoon warm chorizo in bell peppers. Top with crema and garnish with halved cherry tomatoes or whatever else sounds good to you!

Photo courtesy of Wellnut Farms

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