Colorful peppers stuffed with creamy spinach, artichokes, and quinoa, baked to golden perfection.
# Ingredient List:
→ Vegetables
01 - 4 large bell peppers, any color, tops removed and seeds discarded
02 - 2 cups fresh spinach, chopped
03 - 1 cup canned artichoke hearts, drained and chopped
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
→ Grains and Fillers
06 - 1 cup cooked quinoa or brown rice
→ Creamy Filling
07 - 1/2 cup raw cashews, soaked 2 hours and drained
08 - 1/2 cup unsweetened plant-based milk (almond, soy, or oat)
09 - 2 tablespoons nutritional yeast
10 - 1 tablespoon lemon juice
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Topping
14 - 1/4 cup breadcrumbs, gluten-free if needed
15 - 1 tablespoon olive oil
# Steps:
01 - Set oven to 375°F (190°C).
02 - Lightly brush a baking dish with olive oil and arrange the hollowed bell peppers upright in the dish.
03 - Heat a skillet over medium heat with a splash of olive oil. Cook chopped onion until translucent, approximately 3 minutes. Add minced garlic, spinach, and artichokes, cooking until spinach is fully wilted, about 2 minutes. Remove from heat.
04 - Combine soaked cashews, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, salt, and black pepper in a blender. Process until smooth and creamy in consistency.
05 - In a large mixing bowl, blend the sautéed vegetables, cooked quinoa, and cashew cream until evenly incorporated.
06 - Divide the filling mixture evenly among the four bell peppers, pressing down lightly to compact the mixture.
07 - In a small bowl, combine breadcrumbs with 1 tablespoon olive oil until evenly coated. Sprinkle this mixture over each stuffed pepper.
08 - Cover the baking dish with aluminum foil and bake for 25 minutes.
09 - Remove foil and continue baking for an additional 10 minutes until the breadcrumb topping achieves a golden-brown color.
10 - Allow the stuffed peppers to cool for 5 minutes before serving.
