Mexican Stuffed Peppers |High Protein
Course: Main, SidesServings
4
servingsPrep time
5
minutesCooking time
20
minutesTotal time
25
minutesNutrition: per 350g crunch mixture, 1 large bell pepper, 2 tbsp of yogurt sauce
Contains approximately: Calories: 421, Protein: 28g, Carbs: 56g, Fat:13g
Check My Full YouTube video linked below to see how I made this meal.
Ingredients
Exact same stuffing mixture as Vegan crunch wrap Mixture recipe here
4 Large red bell peppers
1 cup diced cherry tomato (to add to stuffing, instead of a diced bell pepper)
- Toppings:
30g Sliced avocado
Cilantro
Lime Juice
- Chipotle Yogurt Sauce:
175g unsweetened plain yogurt of your choice (I used coconut yogurt)
handful of Cilantro (+/-) per your taste
2 La Costena Chipotle Peppers in Adobo Sauce (+/-)
1-2 tsp maple syrup (+/-)
1 tbsp lemon juice
Salt per taste
Directions
- Prepare vegan crunch wrap mixture and set aside. Preheat oven to 400 F. Or use Air fryer to help speed up the cooking process.
- Cut each bell pepper top, remove seeds and fill it with vegan crunch wrap stuffing. Close bell peppers with their cut out lid on top. Air fry at 400F for 12-15 minutes or bake for 12-15 minutes.
- While peppers are baking/air frying, prepare yogurt dipping sauce and any additional toppings to add on top.
- Once peppers are done baking, remove from the oven. Allow them to cool, add yogurt dipping sauce on top along with any other toppings and enjoy.
- Check my linked YouTube video to see how exactly I tweaked this recipe.
Recipe Video
Notes
- Please note to keep this meal in low calorie, I omitted cashew sour cream and vegan cheese from the original crunch wrap recipe.
- **Feel free to add any additional toppings on top but keep in mind calories of this meal will increase.