110-ounce can tomatoes and chilies – such as RoTel, undrained
Kosher or fine sea salt
Freshly ground black pepper
Pico de Gallo
3plum tomatoesseeded and chopped
¼cupfresh cilantro leaveschopped
½jalapeño pepperseeded, deveined, and minced
½teaspoonkosher or fine sea salt
¼teaspoonfreshly ground black pepper
Juice of 1 lime
Vegan sour cream
Fresh cilantro leaves
Preheat the oven to 350 degrees.
Bring 1½ cups water to a boil in a small saucepan. Add the Kim’s Simple Meals Organic Homestyle Burger mix, take off the heat, stir well and let sit for a few minutes to thicken.
In a large skillet over medium-high heat, heat the oil. If making Pico de Gallo, reserve 2 tablespoons of the diced onion and put the rest in the skillet. Cook until the onions are soft and translucent, about 5 minutes. Add the garlic and cook for another 30 seconds. Add the burger mix, chili powder, and cumin. Cook the burger mix, breaking it up with a spatula, for 5 minutes. Add the canned tomatoes and chilies and cook until the liquid is absorbed, about 5 more minutes.
Cut a sliver off the bottom of each pepper so they stand up straight. Cut off the tops of the peppers and pull out the seeds. Stuff the mixture into the peppers, filling them all the way. Place the peppers in a baking dish, pour about 1 inch of hot water into the baking dish and bake for 30 minutes or until the peppers are soft and beginning to brown at the top.
Pico de Gallo
While the peppers are baking, make the Pico de Gallo. Combine the reserved 2 tablespoons of diced onion with the rest of the ingredients in a small bowl. Stir to combine. Let sit at room temperature while the peppers bake.
To serve, use a slotted spoon to add some Pico de Gallo over the top of each pepper, garnish with avocado slices, vegan sour cream, and cilantro leaves, if desired.