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.
For 3 portions you’ll need:
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
Preheat the oven to 190°C.
Halve the peppers and remove the seeds.
Mash the beans in a medium sized bowl.
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.
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…
Place in the oven and bake until golden brown (approx. 20 minutes).
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.