Quinoa Stuffed Bell Peppers with Spicy Cashew Sauce
4 bell peppers (any color), tops removed and seeds removed
1 cup cooked quinoa
1 cup black beans, rinsed and drained
1 cup corn kernels
1/2 cup diced tomatoes
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro
Salt and pepper, to taste
Spicy Cashew Sauce:
1/2 cup cashews, soaked in water for 1 hour
1/4 cup water
Juice of 1 lime
1 tablespoon nutritional yeast
1 teaspoon chili powder
1/2 teaspoon cumin
Salt, to taste
Preheat the oven to 375°F (190°C).
In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, cilantro, salt, and pepper. Mix well.
Stuff each bell pepper with the quinoa mixture and place them upright in a baking dish.
In a blender, combine all the ingredients for the cashew sauce. Blend until smooth and creamy.
Pour the spicy cashew sauce over the stuffed bell peppers.
Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
Remove from the oven and let cool slightly before serving. Enjoy!
Makes 4 servings.
Nutrition facts per serving: 320 calories, 45g carbohydrates, 12g fat, 12g protein