STUFFED PEPPERS WITH QUINOA AND CHEESY CREAM
Hi guys! These stuffed peppers with quinoa and cheesy cream are super delicious, nutritious, packed with protein and pleasing to the eye!
I found these beautiful and bright peppers on the market and I had to buy them, they were so delicious, it is amazing how changes the flavor when you buy organic fresh produce products, it is like the proper taste of the pepper, love it!
Stuffed peppers is a dish that exists in different names and forms around the world, they are a really traditional recipe, I love roasted veggies and I really wanted to make stuffed peppers.
The key to cooking these stuffed peppers is to cook them at low temperatures and also using olive oil so they won´t get burnt.
For the filling, I went for quinoa instead of rice to add a bit more protein to the recipe, the filling is really delicious and savory, garlic, olives, aubergine, so yummy!
To add a bit of creaminess I went for this delicious vegan cheese sauce, super quick and easy to make, just by using the food processor, I love the taste of this vegan cheese sauce.
Also, feel free to change the ingredients if you don´t like something in particular.
I hope you like it!
ingredients for the stuffed peppers:
3 peppers of medium size
a tbsp olive oil
a garlic clove
1/3 cup chopped olives
2 cups cooked quinoa
a chopped tomato
a pinch of salt
a pinch of pepper
ingredients for the cheesy cream:
1/2 cup cashews
a tbsp lemon juice
a sun-dried tomato
1/4 cup water
a pinch of salt
a tbsp nutritional yeast
Preparation time: 30 minutes
Total time: 45 minutes
Serving size: 2 serves
Preheat the oven to 200ºC = 392ºF.
In a medium-size pan at medium heat, add the olive oil, once warm, cook the chopped garlic until golden, for around 5 minutes, then add the aubergine chopped, the olives chopped and cook for 5 minutes more, then sautee the quinoa.
Once these ingredients are a bit golden, add the chopped tomato, a pinch of salt and pepper, cook it for 10 minutes at medium heat.
Wash the peppers, remove the top of the peppers and remove the inside excess. Fill the peppers, cover them with the top of the pepper and sprinkle some olive oil, so they won´t get burnt.
Cook them in the oven at 200ºC = 392ºF, for around 15 minutes until they are soft.
To make the vegan cheesy cream, add into the food processor 1/2 cup cashews, a tbsp lemon juice, a sun-dried tomato, 1/4 cup water, a pinch of salt and a tbsp nutritional yeast, blend it until you get a creamy consistency.
To serve, add the cream cheese to the peppers, top it with some fresh parsley and chili flakes.
You can keep the leftovers in the fridge for 3 days.
IF YOU LOVE THIS RECIPE
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These are the products that I use on this recipe