Mexican Stuffed Peppers with Vegan Nacho Cheese
Ingredients
- 6 medium bell peppers, any color
Vegan nacho cheese
- 2 russet potatoes, peeled and chopped
- 5 medium carrots, peeled and chopped
- 3 cloves of garlic
- 2 small yellow onions, chopped
- 1 tsp smoked paprika
- 1 cup mild, diced green chiles
- 1/2 cup raw cashews
- 1/2 cup nutritional yeast
Filling
- 2 small onions, diced
- 2 packs of Seeds of Change quinoa/brown rice
- 2 1oz packs of organic fajita seasoning
- 1 15oz can of black beans, drained and rinsed
- 1/2 cup of corn
- salt and pepper to taste
Preparation
Boil the potatoes, carrots, onions, and garlic until soft, then blend with cashews, nutritional yeast, paprika, and green chiles to make the vegan nacho cheese
Sauté the diced onions until translucent, then mix with the quinoa/brown rice, black beans, corn, fajita seasoning, salt, and pepper to prepare the filling
Cut the bell peppers in half and remove seeds and membranes
Stuff the bell peppers with the filling mixture
Top the stuffed peppers with the vegan nacho cheese sauce
Bake in the oven at 375°F for 20-30 minutes until the peppers are tender and the filling is heated through
