Cheesy Goodness Stuffed Bell Pepper

Preparation time 15 min
Cooking time 1 hr
This recipe keeps for 4 days

Ingredients (4 servings)

Cashew cheese

• 2/3 cup Cashews
• 2/3 cup Water
• 2 tbsp Nutritional yeast
• 1 tsp Yellow mustard
• 1 tsp Apple cider vinegar
• 1/2 tsp Salt

Stuffed Peppers

• 2/3 cup Brown rice, uncooked
• 1 medium Yellow onion (chopped)
• 1 medium Carrots, raw (diced)
• 1 1/2 cup Green peas, frozen
• 2 clove Garlic, raw (minced)
• 1/2 tsp, ground Cumin
• 1/4 tsp, ground Black pepper
• 1/2 tsp Salt
• 4 medium Red bell pepper
• 1/2 tsp Turmeric, ground

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Instructions

1. Prepare the Cashew cheese
   Boil the cashews in enough water for 15 minutes to soften. The softer the cashews, the smoother and creamier your cheese sauce will be. Once softened, process all of the sauce ingredients in a high-speed food processor until the mixture is creamy and smooth.
2. Cook the rice
   While the cashews are soaking, cook your rice according to the packet instructions.
   Tip: As you cook it up, most rice varieties will soak up roughly twice their volume in water and expand to three times their original size.
3. Prepare the filling
   Heat a medium-large pot over medium-high heat. Add chopped onions and salt and cook for 3 minutes in a splash of water (or 1 tbsp cooking oil if not oil-free).
   Add diced carrots and cook for another 5 minutes, stirring occasionally.
   Next, add green peas, cooked rice, garlic, and spices to the pot. Stir to combine and cook for 1 more minute.
   Remove the pot from the heat and mix it with the cashew sauce. You can reserve a few tablespoons of sauce to top your bell peppers.
4. Prepare the peppers
   To prepare the peppers, start by chopping off their tops and removing the seeds and membranes inside. Then, stand them up in a baking dish so they can be stuffed.
   Tip: For an additional healthy snack or side dish with this meal, consider eating the raw pepper tops either on their own or as part of a salad. Raw peppers are a nutritious food choice.
5. Preheat the oven to 356F (180C).
6. Stuff the peppers with the filling and place them into the oven to bake uncovered for 40 minutes.
7. To serve
   Serve with plant based sour cream and top with vegan parmesan cheese.
8. To store
   Refrigerate leftovers in an airtight storage container for up to 4 days.

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Nutrition

One serving contains 351 calories, 13 grams of protein, 12 grams of fat, and 52 grams of carbohydrates.

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