Vegan Stuffed Peppers with Garlic Cashew Cream

I often get asked what my go-to weeknight meals are. I love making stuffed peppers because they are healthy, easy, filling, and yield leftovers for meals throughout the week. I also love stuffed peppers because you can get really creative with them!

This recipe is vegan, but it is packed with protein from the quinoa and white beans. I promise you won’t miss the meat/cheese! The tomato basil sauce gives a great flavor and texture, and the cashew cream makes this dish creamy and rich. Yes, I did say you can be creative with this, so if you want to add some meat, go for it! I would recommend ground turkey or chicken. Maybe even some sausage. Anything would pair well here.

This recipe makes way more cashew garlic sauce than you’ll need, but I LOVE having this on hand in the fridge. It will last about 3-5 days in the fridge, so you can enjoy throughout the week. You can serve it with chips, on top of tacos, buddha bowls, eggs…whatever your heart desires. **if you don’t want leftover cashew garlic cream, simply cut those ingredients in half.

{Vegan Stuffed Peppers with Garlic Cream Sauce}

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Serves 2-4

Ingredients:

• Creamy Garlic Cashew Cream:

  • 2 cups cashews

  • 1 tbs minced garlic

  • 1/2 lemon juice

  • 3/4 cup water

  • 1/4 tsp salt

• Stuffed Peppers:

  • 4 red bell peppers

  • 1 cup quinoa

  • 4 medium red tomatoes

  • 1/4 cup minced basil

  • 1/4 tsp red pepper flakes

  • 15 oz cannellini beans

Directions:

1. Preheat oven to 350.

2. Start by cooking the quinoa according to package instructions.

3. While the quinoa is cooking, prepare the cashew cream by combining the cashews, garlic, lemon, water and salt in a food processor or blender and mix until smooth. The cream should be thick, almost resembling an aioli like texture. If it is too thick, add more water. Set aside.

4. Dice the tomatoes and basil. Add to a pan over medium heat. Add the red pepper flakes and salt to taste. Cook for about 5-7 minutes, smashing the tomatoes down until a tomato sauce forms. Add the drained cannellini beans. and cooked quinoa. Stir to combine and remove from heat.

5. Cut the tops off the red peppers and remove the seeds and innards. Cut in half and lay seem side up in a large lasagna pan. Scoop quinoa mixture into peppers.

6. Bake for 30-35 minutes. Top with garlic cashew cream.