Vegan Dutch Lunch: Delectable Stuffed Peppers with Creamy Quinoa & Spiced Cashew Cream

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large bell peppers (assorted colors) 1 cup quinoa, rinsed and drained 2 cups vegetable broth 1 medium onion, finely chopped 2 cloves garlic, minced 1 can (15 oz) black beans, drained and rinsed 1 cup cherry tomatoes, halved 1/2 cup fresh cilantro, chopped 1/2 cup cashews, soaked and blended with spices to make cream Salt and pepper, to taste Olive oil, for drizzling

Instructions

1. Preheat oven to 350°F (180°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until quinoa is tender. Fluff with a fork and set aside.
4. In a large pan, sauté onion and garlic until translucent. Add cooked quinoa, black beans, cherry tomatoes, half of the cilantro, salt, and pepper. Stir well and remove from heat. e) Stuff each pepper with the quinoa mixture and place in a baking dish. Bake for 20 minutes or until peppers are tender. f) While peppers bake, blend soaked cashews with spices to create a creamy sauce. g) Remove peppers from oven and let stand for 5 minutes. Drizzle with cashew cream and remaining cilantro. Serve immediately.

Chef’s Insight

Use a mix of colored bell peppers to create a visually stunning dish that highlights the variety of flavors and textures in this vegan Dutch lunch.

Notes

This recipe is versatile and can be customized with different vegetables or additional spices to suit your taste preferences.