Description
These vegan stuffed bell peppers are an easy and healthy weeknight dinner idea! Baked bell peppers stuffed with a quinoa and black beans mixture, topped with a spicy cashew dressing. Recipe can be made in 30 minutes and makes a great lunch the next day!
Ingredients
Scale
- 1/2 cup dry quinoa
- 1 cup vegetable broth
- 1 tbsp olive oil
- 1/2 onion, chopped
- 2 garlic cloves, chopped
- 1 cup mushrooms, sliced
- 1 cup kale, chopped
- 3 bell peppers
- 1/2 cup canned corn, drained and rinsed
- 1/2 cup canned black beans, drained and rinsed
- 1 tsp salt
Spicy Cashew Dressing
- 3/4 cup cashews, soaked in warm water for at least 2 hours
- 2/3 cup water
- 1 garlic clove
- 1 tbsp hot sauce
- 1/4 tsp salt
Instructions
- Preheat oven to 400°F.
- Bring quinoa and vegetable broth to a boil in a small pot. Reduce heat to a simmer and cover for about 10-15 minutes (until quinoa has a fluffy texture and there is no more vegetable broth in the sauce pan).
- Heat olive oil in a pan and add onion. Sauté for 3 minutes then add garlic for 1 minute. Add mushrooms and sauté until soft (about 5 minutes). Add kale and sauté until it has softened.
- Slice bell peppers down the centre, and remove the core and seeds.
- In a large bowl, mix the cooked quinoa, sautéed vegetables, corn and black beans.
- Scoop 1/4-1/3 cup of the mixture into each bell pepper. Place bell peppers in a baking dish. Bake in oven for 15 minutes.
Spicy Cashew Dressing
- Drain cashews from the water they were soaking in and add to blender along with all the other ingredients. Blend until smooth and creamy.
Putting it together
- Remove bell peppers from oven and plate. Top bell peppers with the Spicy Cashew Dressing.
- Prep Time: 15
- Cook Time: 15 mins
- Category: Main Dish
- Method: Bake