Vegan Rainbow Stuffed Peppers
Ingredients
- Cheesy Sauce:
- 1 cup raw cashews
- 3/4 cup vegetable stock
- 1 tsp crushed garlic
- 2 tbsp nutritional yeast
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1/2 tsp onion salt
- 1 tbsp sliced fresh jalapeños
- Black Bean & Corn Filling:
- 1 tbsp olive oil
- 1 yellow onion - chopped
- 1 tsp crushed garlic
- 1/4 tsp cayenne pepper
- 1/2 tsp cumin
- 1 can organic black beans
- 1 can corn
- 3 cups Basmati rice
- sea salt & pepper to taste
- 1/4 cup chopped cilantro
- 1/2 cup avocados - chopped
- Toppings:
- 1/4 cup cilantro
- 1/2 cup of avocados chopped
- vegan sour cream Erin used “Kharma”
- salsa
- 6 fresh bell peppers red, orange, yellow, green
Instructions
- Preheat oven to 400 degrees
- Cook Basmati Brown rice according to directions on package
- Make Cheesy Sauce by adding all ingredients into a Vitamix and blend thoroughly
- Cut the top off of the 6 bell peppers and save! Clean out each bell pepper. Cut off the stems of
- each bell pepper and then chop up the remaining tops of the peppers and put in a bowl.
- In a pan, add olive oil and garlic, cayenne pepper and cumin. Cook until onions are translucent.
- Then add in the black beans, corn, chopped tops of bell peppers as well as 1/2 of cilantro. Cook for about 4-5 minutes.
- Add in the Basmati brown rice and the cheesy sauce and thoroughly mix.
- Spoon the mixture into the bell peppers and then lightly spray or drizzle a small amount of olive oil onto peppers.
- Cook for 35 minutes. Remove from oven and then top with the remaining cilantro, chopped avocados and vegan sour cream.
- Place one bell pepper on a plate and add tortilla chips and a small dish of salsa on the side.