Stuffed Green Peppers with Walnut Sauce


2 tbsp RawSpiceBar’s Freshly Ground Taco Seasoning
2 tbsp olive oil
1 onion, chopped
2 cups mushrooms, sliced
2 cups corn kernels, yellow or white, fresh or frozen (no need to thaw)
1 red bell pepper, chopped
2 cloves garlic, minced
Salt & pepper, to taste
1 block firm tofu
1/4 cup cilantro, fresh, chopped
1/2 cup Monterey Jack cheese, grated
1/2 cup California walnuts, chopped
Cilantro leaves, fresh, for garnish
14 pasilla chiles
California walnuts, roughly chopped, for garnish 



  1. In a large saute pan, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes
  2. Add the mushrooms and cook, stirring occasionally, until the mushrooms are softened, about 5 minutes.
  3. Add the corn, bell pepper, garlic, RawSpiceBar’s Ground Red Chiles Taco Seasoning, salt, and pepper; cook, stirring frequently, until the peppers are tender, about 4 minutes.
  4. Remove from the heat and stir in the cilantro. Set aside to cool.
  5. Preheat the oven to 350°F. Generously coat a large glass or enameled baking pan with nonstick cooking spray; set aside.
  6. When the mushroom and corn mixture is cool, add the tofu, Jack cheese, and walnuts; mix well. Gently spoon about 1/4 cup of the filling into each chile; using your fingers, carefully stuff the filling down into the chile. Using your hands, gently mold the top edge of the chile to enclose the filling.
  7. Transfer the stuffed chiles to the prepared baking dish. Bake, until the filling is hot, 25 to 30 minutes. Garnish with fresh cilantro leaves and a sprinkling of chopped California walnuts.

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