Vegan Argentinian-Inspired Mushroom & Quinoa Stuffed Peppers with Creamy Cashew Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 large bell peppers (any color) 1 cup quinoa, uncooked 1 tbsp olive oil 8 oz cremini mushrooms, chopped 1 small onion, diced 3 cloves garlic, minced Salt and pepper, to taste 1/2 tsp smoked paprika 1/4 cup fresh cilantro, chopped 1 cup raw cashews, soaked overnight 1 cup water 1 tbsp lemon juice Freshly ground black pepper, to taste

Instructions

1. Preheat oven to 350°F (175°C). Cook quinoa according to package instructions and set aside. Slice the tops off the bell peppers and remove seeds and membranes. Set aside. In a large skillet, heat olive oil over medium heat. Add mushrooms, onion, garlic, salt, pepper, and smoked paprika. Cook until softened and fragrant. Stir in cooked quinoa and cilantro. Fill each bell pepper with the mushroom quinoa mixture and place them in a baking dish. Bake for 25 30 minutes, or until peppers are tender. In a blender, combine soaked cashews, water, lemon juice, and salt. Blend until smooth and creamy. Remove peppers from oven and drizzle with the cashew sauce. Serve immediately.

Chef’s Insight

Use a variety of colored bell peppers for visual appeal.

Notes

Use fresh herbs for the best flavor and presentation.