Stuffed Peppers with Cheesy Cashew Cream

Vegan Gluten-free Stuffed Peppers

There are so many things that I love about summer! One of them are peppers! Now I’ve met these lovely people on the farmers market that grow all sorts of peppers, capsicums and chilli. It’s basically my paradise 😉

So I bought these large peppers that are actually more like chilli, mild chillis. They suggested to stuff and roast them. Sounded so good that I tried it. You can use so many different kind of fillings! This recipe it is based on beans, carrots and capsicum.

Vegan Gluten-free Stuffed Peppers

For 3 portions you’ll need:

3 peppers
1 can beans (I used mixed beans but I believe that any kind of beans work)
1/2 red capsicum
1 small-medium carrot
1-2 garlic cloves, minced
salt & pepper to taste

For the cheesy cashew sauce:
1/2 cup (70g) cashews (soaked in filtered water for at least 4 hours and the drained)
1/3 cup water
1/3 teaspoon ground nutmeg
salt to taste
2-3 heaped tablespoon nutritional yeast

Preparation:

Preheat the oven to 190°C.

Halve the peppers and remove the seeds.

Vegan Gluten-free Stuffed Peppers

Mash the beans in a medium sized bowl.

Vegan Gluten-free Stuffed Peppers

Chop the halve red capsicum into small cubes and the carrot into thin slices.

Add to the bowl with minced garlic, salt & pepper and mix well.

Vegan Gluten-free Stuffed Peppers

Fill into the pepper halves and place them onto a baking tray. If they tilt a little you can use some carrot chunks to stabilize them 😉 Well, that’s how I did it…

Vegan Gluten-free Stuffed Peppers

Place in the oven and bake until golden brown (approx. 20 minutes).

Vegan Gluten-free Stuffed Peppers

In the meantime you can prepare the cheesy cashew cream.

Blend the ingredients to a fine cream. I like to use my personal blender for this because it is good for small amounts and it is easy to empty.

Enjoy! :)

Vegan Gluten-free Stuffed Peppers

Vegan Gluten-free Stuffed Peppers

Share this:

Print Friendly

You may also like / Das könnte dir auch gefallen: