Vegan Stuffed Peppers Stuffed Peppers with Beans, Corn, Rice and Cashew Cheese Sauce. The best way to eat bell peppers!

Cashew Cheese Sauce Ingredients:.

1 cup (150g) raw cashews? cups vegetable broth (180 ml) 1 teaspoon minced garlic 2 tbsp. nutritional yeast? teaspoon of salt? onion powder 1 hour. garlic powder? teaspoon cumin 1 tablespoon chopped jalapeno.

3 medium red bell peppers, topped and seeded 3 medium yellow bell peppers, topped and seeded olive oil for drizzling Toppings:.

1 tablespoon vegetable oil 1 medium-sized onion, diced 1 tablespoon minced garlic? cayenne pepper? teaspoon cumin Jar of beans Jar of corn Chopped bell pepper tops (cut the tops of the six bell peppers you cut off and add them here) 3 cups of cooked basmati rice (480 g)? cups chopped cilantro sea salt and black pepper to taste Serve:.

· 1 medium avocado, peeled and chopped · fresh chopped cilantro Preparation:.

Add raw cashews, vegetable broth, minced garlic, nutritional yeast, salt, onion powder, garlic powder, cumin and chopped jalapeno to a blender and blend until smooth. Set aside.

Prepare the peppers by cutting off the tops and removing the seeds.. Set the prepared peppers aside, but cut off the tops of the peppers to use in the stuffing..

Add vegetable oil, onion, minced garlic, cayenne pepper and cumin to the pan and saute until the onion is soft.

Add the beans and corn, and the chopped tops of the peppers, and saute over low heat until the peppers are soft but retain their shape..

Add cooked basmati rice and chopped cilantro and stir.

Pour the cashew cheese sauce over the beans, corn and rice and stir. Your stuffing is ready!

Preheat the oven to 200°C, place the stuffed peppers in a baking dish and drizzle with olive oil.

Fill the peppers with stuffing and place in the oven uncovered for 35 minutes until browned.

Serve with sliced \u200b\u200bavocado and cilantro.

Cashew Notes:

You don't need to pre-soak cashews if you have a powerful enough blender. If you think your blender won't do it, place the cashews in a bowl and pour hot water from the kettle and leave for 15 minutes. This will soften the nuts just enough to make whipping easy..

Pepper: You can use different colors of pepper as you wish..

Basmati Rice: This recipe uses 3 cups of cooked basmati rice. This is about 1 cup of dry rice and when cooked it will make about 3 cups of cooked rice.

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