Santa Fe Roasted Stuffed Peppers

• Vegetarian
• Gluten free

• Produce

  • 4 Bell peppers
  • 1 can Black-eyed peas
  • 3/4 cup Carrots
  • 3/4 cup Corn, frozen
  • 2 cloves Garlic
  • 1/2 tsp Garlic powder
  • 1 1/2 cups Mushrooms
  • 1 Onion
  • 1/2 tsp Oregano

• Canned Goods

  • 1 tbsp Tomato paste
  • 1 1/2 cups Vegetable broth, low-sodium

• Condiments

  • 1 tsp Apple cider vinegar or lemon juice

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/4 tsp Cayenne
  • 1 tsp Chili powder
  • 1/4 tsp Cinnamon
  • 1 tsp Nutritional yeast
  • 1/2 tsp Paprika
  • 1 1/2 tsp Sea salt
  • 2 1/3 tbsp Tapioca starch

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Cashews, raw
  • 1 tsp Cumin, ground

• Dairy

  • 1 1/4 cup Plant-based milk, unsweetened

• Liquids

  • 1 cup Water

Found on veganhuggs.com

Ingredients

• 4 bell peppers, cored and seeded, tops removed and reserved
• 1/2 cup uncooked quinoa, rinsed
• 1 cup water + pinch of salt
• 1 Tbsp olive oil, plus more for peppers
• 1 onion, diced
• 3/4 cup carrots, chopped
• 2 cloves garlic, minced
• 1 1/2 cups mushrooms, sliced
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp cinnamon
• 1 tsp ground cumin
• 1/2 tsp oregano
• 3/4 cup frozen corn
• 1 can (15 oz ) black-eyed peas, rinsed and drained
• 1 1/2 cups vegetable broth, low sodium
• 1 tbsp tomato paste
• 1 tsp sea salt, more to taste
• 1/4 teaspoon ground black pepper
• 1/4 cup raw cashews, soaked in water 2-4 hours
• 1 1/4 cup unsweetened plant-based milk, hot (be careful not to burn the milk)
• 2 tablespoons + 1 teaspoon tapioca starch
• 1 teaspoon nutritional yeast
• 1 teaspoon apple cider vinegar or lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 tsp cayenne

Directions

• Preheat oven to 400°F. Brush a little oil inside each pepper. Then sprinkle them with salt and fresh ground pepper. Place, cut-side down, in a 9-x-13 baking dish. (line dish with parchment paper) Roast until peppers are slightly tender, about 15 minutes. Remove from oven and set aside.
• In a medium pot, cook the quinoa with 1 cup of water. (add a pinch of salt to the water) This usually takes about 15 minutes. Set aside
• Heat oil in a large skillet, over medium heat. Add onion and sauté until translucent, about 5-6 minutes. Add carrots and sauté until softened, about 8 to 10 minutes.
• Add garlic and mushrooms, cook until softened, about 5-7 minutes
• Add the spices, and stir well to combine. Now, add the cooked quinoa, beans and corn. Stir in the vegetable broth, tomato paste, salt and pepper. Combine well. (taste for more salt or pepper) Cook for another 5-8 minutes, then remove from heat and set aside.
• Now is a good time to prepare the cheese. Drain cashews and discard water. Place all ingredients into a blender. Blend until smooth, about 1-2 minutes. Now, pour mixture into a small pot and place over medium heat. Stir often, so it doesn’t stick or burn. Scrape the sides and bottom, as needed. The cheese will start to thicken up. Place heat on medium-low. When it becomes stretchy and thick, remove from heat. This whole process should take about five minutes.
• Divide stuffing mixture evenly among bell peppers, gently packing it down and making sure to fully fill each pepper. (If you have decided to choose the cheese option, spoon a dollop of cheese on top of each stuffed pepper) Now, place reserved tops on each pepper and arrange them upright in 9-x-13 baking dish. (line dish with parchment paper). Bake until heated through, about 15-20 minutes.

Nutrition