Thrive

Everyday Dairy Free Living

Dairy-Free Stuffed Bell Peppers With Vegan Queso Sauce

April 1, 2016
By: of Thrive
Prep 15 min
Cook 20 min
Yield 4 peppers

Vibrant bell peppers get spooned with a satisfying quinoa filling and drizzled with a dreamy vegan queso.

Directions

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Stuffed Bell Peppers:

  1. Preheat oven to 350 degrees.
  2. Add the water or broth and the quinoa to a medium saucepan and cover. Bring to a boil, and then simmer on low until the liquid is absorbed. Fluff with a fork and set aside.
  3. In large pot, add the bell pepper halves and cover with water. Cover the pot with a lid and boil peppers for 2-3 minutes.
  4. Remove peppers and lay cut side up in a baking dish. Brush with olive oil.
  5. In a large pan, sauté olive oil, onions and garlic for about 2-3 minutes.
  6. To the pan, add the corn, black beans, cumin, chili power, and red pepper flakes and stir to combine.
  7. Add the quinoa and salsa to the mixture and combine.
  8. Spoon the mixture into the peppers, mounding just above the edges.
  9. Cover the baking dish with foil, bake for 15 minutes.
  10. Remove foil and bake for 5 more minutes, until tender.
  11. While the peppers bake, prepare the Queso Sauce.

Vegan Queso Sauce:

  1. Place the cashews, orange bell pepper, Cashewmilk, chili powder and nutritional yeast in a high-powered blender and puree, about 2-3 minutes.
  2. Add to a medium sauce pan and heat through before serving over Stuffed Bell Peppers.

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