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Meatless Mexican Stuffed Peppers with Cashew Sauce

Meatless Mexican Stuffed Peppers with Cashew Sauce
PREP TIME
20 min
COOK TIME
40 min
YIELDS
6 servings

Courtesy of the Buddle-Gill family.

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Ingredients

Cashew Sauce

2
cups raw cashews, soaked overnight, drained and rinsed
1
cup water
¾
cup nutritional yeast
½
tsp chili powder
¼
tsp onion powder
Pinch of salt

Meatless Mexican Stuffed Peppers

6
medium bell peppers (red or green)
1
Tbsp canola oil
1
medium onion, diced
2
cloves garlic, minced
2 ½
cups cooked brown rice
1
can (540 mL) black beans, drained and rinsed
1 ½
cups frozen corn niblets
1
cup tomato puree
2
tsp chili powder
1
tsp ground cumin
2
Tbsp chopped fresh cilantro
Hot sauce (optional)
Salt and pepper
Cashew Sauce
½
cube pomegranate seeds
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Directions

Step 1

Place all of the ingredients into a blender and blend until smooth.

Step 2

Preheat oven to 375ºF (190ºC).

Step 3

Slice the top off each pepper about 1-inch from the stem end, remove seeds and ribs. If the peppers are crooked, slice a little off the bottom until they stand up straight. Arrange cut side up in a baking dish, and set aside.

Step 4

In a large skillet over medium-high heat, heat the canola oil. Add the onion and garlic and sauté until soft, about 5-7 minutes. Stir in the rice, beans, corn, tomato puree, chili powder and cumin, and continue cooking for 5 minutes or until everything is heated through.

Step 5

Remove from heat and stir in the cilantro. Season to taste with hot sauce, if using, salt, and pepper. Spoon the rice mixture into the peppers, making sure not to pack too tightly.

Step 6

Bake in preheated oven for 25-30 minutes or until peppers are tender. Top with cashew sauce and pomegranate seeds.

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My rating for Meatless Mexican Stuffed Peppers with Cashew Sauce
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