Rainbow Stuffed Peppers

“Eat less from a box and more from the earth.”

I found this recipe recently on a website called hummusapien.com (great website name, btw). It’s definitely on the longer side, but it was so fun to make and eat afterwards. And I used the leftovers to make an awesome dip! The ingredients list is on the longer side, but I had most of them at home.

INGREDIENTS: (This can serve 2-4 people, depending on how hungry you are. Definitely grab a bag of chips for the leftovers!)

Peppers:

  • 1/2 cup cashews
  • 8 oz enchilada sauce
  • 4 large bell peppers (mix up the colors! and make sure the bottoms are flat enough that they can stand up)
  • 2 handfuls fresh spinach
  • 1 cup of quinoa (cook it while you’re prepping so it’s ready when you need it)
  • 1 can black beans
  • 1 cup grated sweet potato
  • 1/2 cup chunky salsa (I used medium)
  • 1/2 cup corn
  • Large pinch of salt
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne

Cream:

  • 1 avocado
  • 1 lime
  • 1/2 tsp salt
  • 1/4 cup unflavored/unsweetened almond milk (soy works too)

STEPS:

  1. Preheat oven to 375F and make sure corn and quinoa are cooked. Also, grate your sweet potato. Set aside a square baking pan/dish and spray it down.
  2. Place the cashews in a bowl of hot water (I literally just used my Keurig) and set aside.
  3. Trim off the tops of each pepper so it looks like they have hats. Scoop out the insides and save the tops! Make sure the peppers are tall.
  4. Put the pepper bottoms in the pan and bake them for 15 minutes. While they bake, chop up the pepper tops into little pieces until you have about 1/2 a cup of peppers. Feel free to throw out the rest. Drain the cashews and throw them in a blender/food processor with the enchilada sauce and the chopped peppers. This will get creamy!
  5. Take out the pepper bottoms from the oven and set them aside. In a large bowl, mix together the rest of the ingredients (the spinach, quinoa, black beans, corn, sweet potato, salsa, garlic powder, cayenne, and cumin). Then stir in the enchilada cashew concoction.
  6. Scoop the mixture evenly into the peppers (treat them like bowls). Put the extra into another pan, depending on how much you have left. It makes for an excellent dip with tortilla chips!
  7. Bake for 25 minutes. While it’s baking, throw the avocado cream ingredients in a blender/food processor and blend until its smooth. It helps to chop up the avocado into smaller pieces so it blends quickly.
  8. Take out the peppers and scoop/drizzle some avocado cream on top of each. And that’s it! A super healthy, filling, and fun dinner.

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