Savory stuffed peppers filled with creamy spinach, artichokes, and quinoa for a hearty plant-based dinner.
# What You'll Need:
→ Vegetables
01 - 4 large bell peppers, any color, tops removed and seeds removed
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 - 1/2 cup raw cashews, soaked 2 hours and drained
08 - 1/2 cup unsweetened plant-based milk
09 - 2 tablespoons nutritional yeast
10 - 1 tablespoon fresh 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 to Follow:
01 - Preheat oven to 375°F.
02 - Lightly brush a baking dish with olive oil and arrange the hollowed bell peppers upright.
03 - In a skillet over medium heat, sauté onion in olive oil until translucent, approximately 3 minutes. Add garlic, spinach, and artichokes. Cook until spinach is wilted, about 2 minutes. Remove from heat.
04 - In a blender, combine soaked cashews, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, salt, and pepper. Blend until smooth and creamy.
05 - In a large bowl, mix sautéed vegetables, cooked quinoa, and cashew cream until well combined.
06 - Spoon the filling evenly into each bell pepper, pressing down lightly.
07 - In a small bowl, mix breadcrumbs with one tablespoon olive oil. Sprinkle evenly over the stuffed peppers.
08 - Cover with foil and bake for 25 minutes. Remove foil and continue baking for 10 minutes until tops are golden brown.
09 - Let cool for 5 minutes before serving.
