Stuffed peppers are usually heavy on the meat, and I was in the mood for something lighter, so I whipped up these Mexican shrimp and black soy bean stuffed peppers with avocado tomato salsa for dinner one evening. If you've never used them, black soy beans are similar in taste and texture to black turtle beans but with much less carbs and much more protein. Feel free to use vegan cheese to keep the recipe even lighter or if you prefer dairy-free.
Keto Mexican Shrimp and Black Soy Bean Stuffed Peppers Recipe
Ingredients:
- 3 medium bell peppers
- Kosher sea salt and freshly ground freshly ground black pepper (to taste)
- One 15 oz can black soy beans, drained and rinsed
- 1 cup cooked shrimp, peeled and chopped (*Or more beans for vegan.)
- 1 tablespoon fresh cilantro, chopped
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ⅓ cup sautéed mushrooms, chopped
- 2 tablespoon kalamata olives, sliced
- 2 tablespoons queso anejo or Pecorino Romano romano (*Or homemade vegan parmesan cheese for vegan.)
Tomato Avocado Salsa Ingredients:
- ⅔ cup tomato, diced
- 1 avocado, diced
- 1 small jalapeno, finely chopped
- 2 tablespoons cilantro, roughly chopped
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon flaky sea salt (like Maldon or Fleur de sel and freshly ground freshly ground black pepper)
- 1 tablespoon avocado oil or extra virgin olive oil
Directions:
Heat oven to 375F. Halve the peppers lengthways, then remove the seeds and core but keep the stalks on. Rub the peppers with a drizzle of olive oil and season well. Put on a baking tray and roast for 15-17 mins. Remove from oven.
While the peppers cool slightly, combine all the other stuffed pepper ingredients except for the cheese and stuff the pepper with the mixture then top with the cheese. Put the peppers back on the baking tray and into the oven until warmed through and the cheese is melted and bubbly, around 15-20 minutes.
While the peppers are in the oven, prepare the avocado tomato salsa. Stir together all the ingredients for the salsa in a small bowl. Cover and refrigerate until ready to use.
When the peppers come out of the oven, top with avocado salsa and serve hot.
Did you make this keto Mexican shrimp and black soy bean stuffed peppers with avocado tomato salsa recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
