Colorful peppers filled with creamy spinach, artichokes, and quinoa, baked until golden for a satisfying plant-based meal.
# What You'll Need:
→ Vegetables
01 - 4 large bell peppers, tops removed and seeds extracted
02 - 2 cups fresh spinach, chopped
03 - 1 cup canned artichoke hearts, drained and chopped
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
→ Grains and Fillers
06 - 1 cup cooked quinoa
→ 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 sea salt
13 - 1/4 teaspoon black pepper
→ Topping
14 - 1/4 cup breadcrumbs
15 - 1 tablespoon extra virgin olive oil
# Directions:
01 - Preheat oven to 375°F. Lightly brush a baking dish with olive oil and arrange hollowed bell peppers upright.
02 - In a skillet over medium heat, sauté chopped onion in olive oil until translucent, approximately 3 minutes. Add minced garlic, spinach, and artichoke hearts. Cook until spinach wilts, about 2 minutes. Remove from heat.
03 - In a blender, combine soaked cashews, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, salt, and black pepper. Blend until smooth and creamy.
04 - In a large mixing bowl, combine sautéed vegetables, cooked quinoa, and cashew cream. Mix thoroughly until evenly incorporated.
05 - Spoon filling evenly into each bell pepper cavity, pressing down lightly to compact the mixture.
06 - In a small bowl, combine breadcrumbs with 1 tablespoon olive oil. Sprinkle mixture evenly over stuffed peppers.
07 - Cover baking dish with foil and bake for 25 minutes at 375°F.
08 - Remove foil and bake for an additional 10 minutes until breadcrumb topping becomes golden brown.
09 - Allow stuffed peppers to cool for 5 minutes before serving.
