Name: Meatless Mexican Stuffed Peppers with Cashew Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 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; 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

Meatless Mexican Stuffed Peppers with Cashew Sauce

Prep Time

20 min

Cook Time

40 min

Yields

6 servings

Courtesy of the Buddle-Gill family.

ingredients

Cashew Sauce

cups raw cashews, soaked overnight, drained and rinsed

cup water

cup nutritional yeast

tsp chili powder

tsp onion powder

Pinch of salt

Meatless Mexican Stuffed Peppers

medium bell peppers (red or green)

Tbsp canola oil

medium onion, diced

cloves garlic, minced

2 ½

cups cooked brown rice

can (540 mL) black beans, drained and rinsed

1 ½

cups frozen corn niblets

cup tomato puree

tsp chili powder

tsp ground cumin

Tbsp chopped fresh cilantro

Hot sauce (optional)

Salt and pepper

Cashew Sauce

cube pomegranate seeds

Ingredient Substitution Guide

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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Meatless Mexican Stuffed Peppers with Cashew Sauce

ingredients

Cashew Sauce

Meatless Mexican Stuffed Peppers

directions

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