Veggie Stuffed Peppers

Yesterday for supper we tried vegan stuffed peepers with home made mozza sauce. We found the online at One Green Planet I would have never in a million years ate a stuffed pepper before I switched to vegan. Kind of funny how your taste buds change! Anyways these were suoer delicious! I do not know why I never tried one of these in my life, but I am definately having these again! Possibly sooner than later! I thought I would share this recipe for #fruitsandveggiesmonday contest that is hosted by @lanasveganliving. I hope you all enjoy them as much as we did!

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**PEPPERS**

INGREDINTS:

•4 bell peppers, cored and seeded, tops removed and reserved
• 1/2 cup uncooked quinoa, rinsed
• 1 cup water and a pinch of salt
• 1 tablespoon olive oil, plus more for peppers
• 1 onion, diced
• 3/4 cup carrots, chopped
• 2 cloves garlic, minced
• 1 1/2 cups mushrooms, sliced
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cinnamon
• 1/2 teaspoon coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon oregano
• 3/4 cup frozen corn
• 1 15-ounce can black-eyed peas, rinsed and drained
• 1 1/2 cups vegetable broth, low sodium
• 1 tablespoon tomato paste
• 1 teaspoon sea salt, more to taste
• 1/4 teaspoon ground black pepper

DIRECTIONS:

1. Preheat oven to 400°F. Brush a little oil inside each pepper.

2. Next, sprinkle them with salt and freshly ground pepper. Place cut-side down in a lined 9×13-inch baking dish. Roast until peppers are slightly tender, about 15 minutes. Remove from oven and set aside.

3. In a medium pot, cook the quinoa with 1 cup of water. (add a pinch of salt to the water) This usually takes about 15 minutes. Set aside

4. Heat oil in a large skillet over medium heat. Add onion and sauté until translucent, about 5-6 minutes.

5. Add carrots and sauté until softened, about 8-10 minutes. Add garlic, cook 1-2 minutes. Add mushrooms and cook until softened, 4-5 minutes more

6. Add the spices, and stir well to combine. Now, add the cooked quinoa, beans, and corn. Stir in the vegetable broth, tomato paste, salt, and pepper. Combine well. and taste for more salt or pepper. Cook for another 5-8 minutes, then remove from heat and set aside.

MOZZA SAUCE

INGREDIENTS:

• 1/4 cup raw cashews, soaked in water 2-4 hours
• 1 cup unsweetened almond milk, hot (be careful not to burn the milk)
1.• 2 tablespoon, plus 1 teaspoon tapioca starch
• 1 teaspoon nutritional yeast
• 1 teaspoon apple cider vinegar or lemon juice
• 1/4 teaspoon sea salt
• 1/4 teaspoon cayenne

DIRECTIONS:

1. Drain cashews and discard water. Place all ingredients into a blender. Blend until smooth, about 1-2 minutes.

2. Pour mixture into a small pot and place over medium heat. Stir often, so it doesn’t stick or burn. Scrape the sides and bottom, as needed. The cheese will start to thicken up.

3. Place heat on medium-low. When it becomes stretchy and thick, remove from heat. This whole process should take about 5 minutes.

ASSEMBLY

1. Divide stuffing mixture evenly among bell peppers, gently packing it down and making sure to fully fill each pepper. (If you have decided to choose the cheese option, spoon a dollop of cheese on top of each stuffed pepper)

2. Now, place reserved tops on each pepper and arrange them upright in 9×13-inch lined baking dish. Bake at 400°F until heated through, about 15-20 minutes.

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