Description

These vegetarian quinoa stuffed peppers are filled with quinoa, black beans, broccoli, spinach and a creamy cashew-based nacho cheese sauce, then baked until soft. Top them with shredded cheese or leave it off for a vegan version.

Ingredients

Units

4 bell peppers (1 orange, 1 yellow, 1 red and 1 green)
A little extra virgin olive oil, to coat the peppers inside and out and the bottom of the baking dish
Filling:
1 1/2 cups cooked quinoa (from about 3/4 cup dry)
1 (15-ounce) can black beans, drained and rinsed
1 cup finely chopped broccoli crowns (that's the top part of one huge broccoli stem/crown)
2 cups loosely packed baby spinach (about 1 large handful), finely chopped
1 shallot, finely chopped
1/2 jar Siete Foods Nacho Cheese Sauce (cashew-based, vegan)
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Topping:
Shredded Mexican blend cheese, about 2 tablespoons per pepper half (optional)

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Instructions

Preheat the oven to 375°F. Coat the bottom of a baking dish that fits all of the peppers with a little olive oil (a 9 x 13-inch dish works great for 8 halves).
Slice the bell peppers in half the long way through the stem, then remove the seeds and white parts. Leave the stems on to make them pretty. Lightly coat each pepper half with olive oil, inside and out.
Combine all of the filling ingredients and mix well. Taste and adjust salt if needed. Generously stuff the peppers. It depends on your pepper size, but aim for at least 1/2 cup of filling in each half. It’s great to have a little extra packed on top.
Sprinkle the top of each stuffed pepper with about 2 tablespoons of shredded cheese, or leave the cheese off some or all of them to your preference.
Arrange the peppers in the baking dish and add 1/2 cup of water to the bottom of the dish (in between the peppers). This helps them cook properly. Bake for about 40 minutes, until the peppers are nice and soft and the cheese is melted and slightly browned. If the cheese browns too much, cover with foil about 20-25 minutes in.
Let cool for 5 minutes and serve.

Notes

Vegan: The Siete nacho cheese sauce is cashew-based, so skip the shredded cheese or use vegan cheese for a vegan version.

Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze cooled peppers for up to 3 months. Reheat covered with foil in a 350°F oven or in the microwave.