Chestnut Tagine Stuffed Peppers
A unique Mexican-inspired dish featuring roasted peppers filled with a savory chestnut and tagine-spiced filling. The creamy and fermented elements add depth and complexity to this flavorful recipe.
Ingredients
- ●2 tsp Chestnut Tagine Spice Mix
- ●1 cup Canned Chestnutsdrained and rinsed
- ●4 Roasted Red Peppersseeded and chopped
- ●1/4 cup Fermented Cabbage Slaw Mixshredded
- ●1/2 cup Creamy Vegan Quesomelted
- ●1/4 cup Cilantrochopped
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Sauté the chopped onion and minced garlic until softened.
- 3
Add the Chestnut Tagine Spice Mix and cook for 1 minute.
- 4
Stir in the canned chestnuts, roasted red peppers, and fermented cabbage slaw mix.
- 5
Cook for 2-3 minutes, until the filling is heated through.
- 6
Stir in the melted creamy vegan queso.
- 7
Stuff each bell pepper with the filling mixture.
- 8
Place the stuffed peppers in a baking dish and cover with aluminum foil.
- 9
Bake for 25-30 minutes, until the peppers are tender.
- 10
Garnish with chopped cilantro before serving.
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