Mole Stuffed Peppers and Tomatoes.

Oh my lord in Tex-Mex heaven ~ this is such a hit.  My first recipe on PIXY’S 21-DAY RESET, and I have knocked it out of the park, y’all.


(I need to remember this feeling when I completely ruin dinner on Day 15…)

I’ll tell you exactly what I did, but you should use your own creative license, and your own favorite flavors.  It’s your life ~ do what you want!  🙂

We WILL be eating this again, in the near future.  I think the hub made a “yummy noise” every single bite he took.  JACKPOT.



make this filling anytime, and store it in the fridge:

in some coconut oil, brown the following:

  • yellow onion
  • garlic
  • sliced mushrooms
  • diced sweet potato
  • ground turkey (you can leave this out if you’re plant-based ~ just add more mushrooms and sweet potato)

I’m not adding quantities here, because you Cannot. Go. Wrong.

add your spices:

  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • unsweetened 100% cocoa powder (just a teaspoon)
  • A pinch of cinnamon
  • salt and pepper

stir and add:

  • 1-2 tablespoons tomato paste
  • 1 cup chopped fresh spinach
  • a little veggie broth, if your mixture is dry

add  the mixture to a food processor, and pulse a few times to get a ground meat consistency.

this is when you could put this mixture in the fridge and use however you want, or whenever you want.

Stuff the mixture into hollowed out peppers and tomatoes, and bake at 400 degrees in a dish until the peppers get soft (about 20 minutes).  We didn’t really wait for the peppers to get soft, and it was still out of this world.  Just sayin’.

Top with salsa and avocado crema.

This is my own creation:


In a food processor, blitz the following until creamy:

  • avocado
  • 2 tablespoons coconut milk yogurt
  • juice of a lime
  • salt and pepper
  • a few tablespoons salsa



That’s the stuff tomato ~ I think it’s my favorite.  So juicy and yummy.

And here’s the salsa recipe, from the WHOLE 30 book, and slightly tweaked by me…


Pulse the following in a food processor:

  • 6 tomatoes, seeds removed and quartered
  • 2 cloves garlic
  • 2 slices red onion
  • cumin
  • salt and pepper
  • 2 jalapeños, without the seeds
  • 1/2 bunch cilantro
  • 1 mango, roughly chopped
  • juice of 1 lime

The food processor will do all the work for you, so you can just roughly chop everything.

I really like this salsa.  I have to be careful making this because ALL I WANT NOW IS TORTILLA CHIPS.  But there are lots of ways to use salsa.  Right?  RIGHT????  HALP!!  THERE’S SALSA IN MY HOUSE!!!!

I hope you try this recipe and make it your own.  It’s gorgeous!

Turns out you don’t need gluten, grains, dairy, or even meat to eat Tex-Mex!  It’s so liberating to know that!


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