Moroccan Quinoa-Stuffed Bell Peppers with Spicy Tomato Sauce & Cashew Cream

Allergens

None

Ingredients

• 6 large bell peppers (assorted colors)
• 1 cup quinoa, uncooked
• 2 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper, or to taste
• Salt and black pepper, to taste
• 3 tbsp fresh parsley, finely chopped
• 2 tbsp fresh cilantro, finely chopped
• 1 cup raw cashews, soaked overnight
• 1 cup water

Instructions

1. Preheat oven to 375°F (190°C). Cut the tops off of the bell peppers and remove the seeds. Stand them upright in a baking dish. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until tender. Fluff with a fork and let cool slightly. In a blender, combine tomatoes, onion, garlic, tomato paste, cumin, paprika, coriander, cinnamon, cayenne pepper, salt, and black pepper. Blend until smooth. Set aside. Combine parsley and cilantro in a small bowl. Stir half of the mixture into the cooked quinoa and set aside. In another blender, combine cashews and water. Blend until creamy. Spoon the spicy tomato sauce over the stuffed peppers, then top with the quinoa mixture. Bake for 25 minutes or until peppers are tender. Drizzle cashew cream over each pepper before serving. Garnish with remaining parsley and cilantro.

Chef’s Insight

Use a variety of colored bell peppers for an eye-catching presentation and added nutrition.

Notes

The flavors in this recipe are best allowed to meld together for optimal taste.