“Vegan Italian Stuffed Bell Peppers with Cashew Ricotta and Walnut Pesto”

Allergens

Nuts (cashews, walnuts), gluten-free

Ingredients

• 6 large bell peppers (assorted colors)
• 2 cups raw cashews, soaked overnight
• 1 cup fresh basil leaves
• 1/2 cup walnuts
• 3 cloves garlic
• 1/4 cup nutritional yeast
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 cups cooked quinoa
• 2 tablespoons olive oil
• 2 tablespoons lemon juice

Instructions

1. Preheat oven to 350°F (180°C).
2. Cut the tops off of the bell peppers and remove seeds and membranes. Place prepared peppers in a baking dish.
3. In a food processor, combine cashews, basil, walnuts, garlic, nutritional yeast, salt, and pepper. Process until smooth, scraping down the sides as needed. Set aside.
4. In a large skillet, heat olive oil over medium heat. Add onion and cook for 3 4 minutes or until softened.
5. Add minced garlic, zucchini, and yellow squash to the skillet. Cook for another 5 minutes, stirring occasionally.
6. Stir in cherry tomatoes, cooked quinoa, and half of the cashew ricotta mixture. Cook for an additional 2 minutes, then remove from heat.
7. Spoon the filling into each bell pepper, pressing down gently to stuff them fully.
8. Drizzle remaining cashew ricotta over the stuffed peppers and bake for 30 35 minutes or until peppers are tender.
9. Remove from oven and let cool slightly before serving.

Chef’s Insight

To enhance the flavors of the dish, add a pinch of red pepper flakes to the walnut pesto. - For extra creaminess, blend soaked sun-dried tomatoes into the cashew ricotta mixture.

Notes

Use fresh basil and walnuts for the best flavor. - Choose bell peppers with a good shape and no blemishes for better presentation.