Vegan Stuffed Peppers with Herbed Quinoa and Cashew Cream
Bell peppers are roasted until tender and filled with herbed quinoa, sautéed vegetables, and a drizzle of blended cashew cream. The cashew cream adds richness without dairy, and the quinoa provides a satisfying, protein-dense base. From prep to table, the dish takes about an hour and works equally well as a weeknight dinner or a composed dish for guests.
Equipment
- Large skillet
- Medium saucepan
- High-speed blender or food processor
- Baking dish
- Oven
Ingredients
Stuffed Peppers
- 4 large bell peppers (any color) Tops cut off, deseeded and hollowed
- 1 tablespoon olive oil extra virgin preferred
- 1 cup yellow onion, diced about 1 medium onion
- 3 cloves garlic, minced
- 1 cup zucchini, finely chopped organic if possible
- 1 cup cherry tomatoes, halved preferably heirloom
- 1 teaspoon sea salt or to taste
- ½ teaspoon black pepper freshly ground
- 1 ½ cups cooked quinoa cooled slightly
- ½ cup fresh parsley, chopped flat-leaf preferred
- ½ teaspoon oregano, dried
Cashew Cream Topping
- 1 cup raw cashews soaked in hot water for 1 hour or overnight for creaminess
- ½ cup water
- 1 tablespoon lemon juice freshly squeezed
- ½ teaspoon sea salt
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease the base of a baking dish with olive oil.
- In a large skillet over medium heat, add 1 tablespoon of olive oil. Add diced onion and sauté for 5–7 minutes, or until translucent and fragrant.
- Add minced garlic, chopped zucchini, and heirloom cherry tomatoes. Cook for 7–10 minutes until the vegetables soften and slightly caramelize. Season with sea salt and black pepper.
- Remove the skillet from heat and stir in the cooked quinoa, fresh parsley, and dried oregano. Toss gently to combine and taste for seasoning.
- Stuff each bell pepper generously with the quinoa-vegetable mixture. Arrange them upright in the prepared baking dish.
- Cover the dish with aluminum foil and bake for 30 minutes. Then uncover and bake an additional 10 minutes to slightly brown the tops.
- While the peppers bake, prepare the cashew cream. Drain soaked cashews and add them to a high-speed blender along with water, lemon juice, and salt. Blend on high for 1–2 minutes or until smooth and creamy.
- Once peppers are done, allow to cool for 5 minutes. Drizzle with cashew cream, garnish with extra parsley, and serve warm.
Notes
- For faster prep, cook the quinoa a day ahead and store it in the fridge.
- To enhance umami, add 1 tablespoon of nutritional yeast to the filling mix.
- The stuffed mixture can also be used in roasted zucchini halves or mushrooms for variety.
Nutrition
Calories: 371kcalCarbohydrates: 42gProtein: 12gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gSodium: 902mgPotassium: 960mgFiber: 8gSugar: 13gVitamin A: 6021IUVitamin C: 239mgCalcium: 75mgIron: 5mg
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