Stuffed Peppers

Another Tex Mex recipe comin’ at ya; Stuffed Peppers! I love this recipe because honestly you can put whatever you want (or have) into peppers and it comes out delic.

Ingredients:

JALAPEÑO CREAM SAUCE:

• 1 tbsp. olive oil
• 1/4 red onion roughly chopped
• 2 cloves garlic roughly chopped
• 1 tsp cumin
• pepper to taste
• 1 jalapeño roughly chopped
• 8 oz vegan cream cheese
• 1/2 bunch cilantro
• 1/4 – 1/2 cup water

STUFFED PEPPERS:

• 3 large bell peppers cut in half and deseeded
• 1/2 cup jalapeño cream sauce + more for topping
• 1 can black beans drained and rinsed
• 1 cup quinoa cooked
• 1/2 cup corn (fresh, frozen, or canned & optional)
• 1 (large) tomato, chopped
• 2 green chilies, deseeded and chopped

Instructions:

• THE JALAPEÑO CREAM SAUCE:
  Place a pan on the stove over medium heat. Add olive oil, onion, garlic, cumin, and pepper. Saute until onions begin to soften (approx. 5-7 minutes), stirring regularly.
• Add jalapeño and cream cheese to the pan and saute for an additional 1-2 minutes, or until cream cheese is softened and everything is combined.
• Add the contents of the pan to a blender with cilantro and 1/4 cup of water. Pulse until combined. Add additional water if needed and taste to adjust seasoning. Pour into a bowl and place in the fridge until ready to use.

THE PEPPERS:
Preheat oven to 375 degrees.

• Pour a couple tablespoons of water into the bottom of a baking dish.
• Add all of the ingredients (except for the peppers) into a large bowl and stir to combine. Taste filling and adjust seasoning as needed. Fill each pepper with filling mixture and place in the baking dish.
• Cover with foil and cook for 30-40 minutes, or until peppers are tender. Remove from the oven and top with jalapeño cream sauce and cilantro.

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Featured image by Ronaldo de Oliveira on Unsplash