Vegan Recipe: Rainbow Stuffed Peppers

Eat less from a box and more (vegan recipe) from the earth.
I found this amazing dairy free and vegan recipe on a website called (great website name, btw). I ate it for lunch, but it would be a great dairy free recipe for dinner, too! It's perfect for a crowd, too. The recipe itself is definitely on the longer side simply due to the prep and chopping and blending. However, it was SO fun to make and eat. I had some leftover dairy free stuffing that I used for an amazing dip, too! There are plenty of ingredients needed for this recipe. Don't feel like you need to get organic or anything fancy just because it's a vegan recipe - my mission statement is cheap, easy, never cheese-y, anyway, but definitely make sure all the produce you use is fresh and high quality. It definitely affects the flavor and will take the dish to the ~next level~. Let me know what you think, and make sure you use flat bell peppers. Otherwise they won't stand up! As usual, check out my insta here for pics of my hand holding various foods.
Servings: 4 yield(s)
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
  • 1/2 cup cashews
  • 8 oz enchilada sauce
  • 4 large, colorful bell peppers
  • 2 cup fresh spinach leaves
  • 1 cup cooked quinoa
  • 1 can of black beans
  • 2 grated sweet potatoes
  • 1/2 cup chunky salsa (medium or spicy!)
  • 1/2 cup cooked corn
  • Pinch sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne powder
  • Cream
  • 1 very soft avocado
  • 1 lime's worth of juice
  • 1/2 tsp salt
  • 1/4 cup unsweetened almond milk
  1. Preheat oven to 375F. Make sure your corn and quinoa are cooked and your sweet potato is grated. Set aside a square glass baking dish.
  2. Place the cashews in a bowl of hot water. (I used my Keurig because #college). Set aside and let 'em soak.
  3. Cut the tops off of each pepper like a hat. Don't cut too much off because the peppers are supposed to serve as little food bowls! Dice up the chopped top part of the pepper. Scoop out the insides of each pepper.
  4. Spray the glass pan and bake the peppers plain for the 15 minutes. While they bake, place the soaked cashews in a blender or food processor with the enchilada sauce and chopped peppers. Blend until creamy.
  5. Remove the peppers from the oven and mix together the rest of the ingredients in a large bowl. Stir in the cashew cream mixture, too.
  6. Fill the peppers with the filling. Bake for 25 minutes. Meanwhile, blend the cream ingredients together. Once the peppers are done, simply drizzle on top!