Colorful bell peppers stuffed with spinach, artichokes, grains, and creamy cashew blend, then baked.
# What You'll Need:
→ Vegetables
01 - 4 large bell peppers, any color, tops removed and seeds discarded
02 - 2 cups fresh spinach, chopped
03 - 1 cup canned artichoke hearts, drained and chopped
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
→ Grains and Fillers
06 - 1 cup cooked quinoa or brown rice
→ Creamy Filling
07 - 1/2 cup raw cashews, soaked 2 hours and drained
08 - 1/2 cup unsweetened plant-based milk
09 - 2 tablespoons nutritional yeast
10 - 1 tablespoon fresh lemon juice
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Topping
14 - 1/4 cup breadcrumbs, gluten-free if preferred
15 - 1 tablespoon olive oil
# How to Make It:
01 - Preheat oven to 375°F. Lightly brush a baking dish with olive oil and arrange the hollowed bell peppers upright.
02 - In a skillet over medium heat, sauté chopped onion in a splash of olive oil until translucent, approximately 3 minutes. Add minced garlic, chopped spinach, and chopped artichokes. Cook until spinach is wilted, about 2 minutes, then remove from heat.
03 - In a blender, combine soaked cashews, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, salt, and black pepper. Blend until smooth and creamy.
04 - In a large bowl, mix sautéed vegetables, cooked quinoa, and prepared cashew cream until well combined.
05 - Spoon the filling evenly into each bell pepper, pressing down lightly to ensure proper packing.
06 - In a small bowl, mix breadcrumbs with 1 tablespoon olive oil. Sprinkle evenly over the stuffed peppers.
07 - Cover baking dish with foil and bake for 25 minutes.
08 - Remove foil and bake for an additional 10 minutes until the breadcrumb topping turns golden brown.
09 - Allow peppers to cool for 5 minutes before serving.
