Vegan Walnut “Chorizo” Stuffed Bell Peppers is a recipe favorite that features delicious walnut butter as a unique twist!

Preheat oven to 400 degrees and line a baking sheet with foil.

  • 4 Bell Peppers
  • 1 T Avocado Oil
  • 1/4 t Garlic Salt
  • 2 1/2 C Walnuts
  • 1 Can Black Beans
  • 2 T Wellnut Farms Original Walnut Butter
  • 1 T White Vinegar
  • 1 T Smoked Paprika
  • 1 T Ancho Chile Powder
  • 1 t Dried Oregano
  • 1 t Chimayó Red Chile Powder
  • 1 t Ground Cumin
  • 1 t Ground Corriander
  • 1 t Sea Salt
  • 2 Medium Avocados
  • 2 T Lime Juice
  • 2 T Water
  • 1/2 t Garlic Powder
  • 1/2 t Ground Cumin

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 tablespoon of oil in a very large nonstick skillet set over medium heat. Cook for 5 minutes or so, 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!

*Adopted from a recipe by California Walnuts.


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