Bell peppers filled with creamy spinach, artichokes, and grains baked for a hearty, flavorful vegan dish.
# What You Need:
→ Vegetables
01 - 4 large bell peppers, any color, tops removed and seeds hollowed
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
06 - 1 cup cooked quinoa or brown rice
→ Creamy Filling
07 - ½ cup raw cashews, soaked 2 hours and drained
08 - ½ cup unsweetened plant-based milk (almond, soy, or oat)
09 - 2 tablespoons nutritional yeast
10 - 1 tablespoon fresh lemon juice
11 - 1 teaspoon Dijon mustard
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper
→ Topping
14 - ¼ cup breadcrumbs, gluten-free preferred
15 - 1 tablespoon olive oil
# How to Make:
01 - Preheat oven to 375°F. Lightly brush a baking dish with olive oil and arrange the hollowed bell peppers upright.
02 - Heat olive oil in a skillet over medium heat. Sauté chopped onion until translucent, approximately 3 minutes. Add minced garlic, chopped spinach, and drained artichoke hearts. Cook until spinach wilts, about 2 minutes. Remove from heat.
03 - Combine soaked cashews, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, salt, and pepper in a blender. Blend until smooth and creamy.
04 - In a large bowl, mix the sautéed vegetables, cooked quinoa, and cashew cream until well combined.
05 - Spoon the filling evenly into each bell pepper, pressing down lightly to distribute evenly.
06 - In a small bowl, mix breadcrumbs with olive oil. Sprinkle the mixture over the stuffed peppers.
07 - Cover baking dish with foil and bake for 25 minutes.
08 - Remove foil and bake for an additional 10 minutes until tops are golden brown.
09 - Allow peppers to cool for 5 minutes before serving.
