These Cheesy Southwest Stuffed Peppers with Cilantro Avocado Sauce prove that vegetarian eats can be tasty and filling!
This weekend I’m picking up seeds to start our garden and I’m SO EXCITED! Each year we grow 2-3 varieties of peppers to feed my stuffed pepper addiction. Last year I ran out way earlier than expected so I fully intend on going overboard this year. Buckets of bell peppers, here I come!
Expect lots of pepper-spiked recipes this Spring/Summer. And today, duh.
Today we’re diving into a totally tasty Southwestern spin on my beloved Baked Bell Pepper Tacos. Just don’t tell my husband. I miiiight have eaten all 6 while he was out flying all weekend. Sorry babe!
Each overstuffed pepper is gluten-free and gloriously vegetarian! For extra protein you can add more beans to the mix (woot!), crumbled taco-seasoned tofu (umm… YUM!) or even break out the t-rex options if you’re a carnivore. Anything goes! I threw together a list of subs and swaps below the recipe so feel free to check that out for ideas….