Jack O´- Lanterns Stuffed Peppers

dairy free gluten free vegan

Recipe and photographs by Florencia Tagliavini, the NutraMilk nutritionist.

INGREDIENTS

For cashew milk

  • 1 cup (150g) cashews
  • 1/8 teaspoon Pink Himalayan salt (optional)

For Jack O´- Lanterns

  • 4 bell peppers
  • 1/2 cup quinoa
  • 1 ½ cup cashew milk made with the NutraMilk
  • 1 can black beans, drained
  • 1 can diced tomatoes
  • Salt and pepper, to taste

INSTRUCTIONS

For cashew Milk

  • Start by making fresh cashew milk with the NutraMilk:
    • Place cashews in the NutraMilk container.
    • Press Butter cycle, set for 3 minutes.
    • Press Start.
    • Open the container lid, add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense.
    • Press Start and open spigot to fill your storage container. 
  • Preheat the oven to 300˚F.
  • Cut the tops off the peppers (keeping the tops to one side) and remove the seeds and any white flesh from inside. Use a small sharp knifer to carve spooky Halloween faces.
  • Cook the quinoa according to the package instructions but use cashew milk instead of water.
  • Place the cooked quinoa in a large pot over low heat. Add the black beans and diced tomatoes, then season with salt and pepper. Continue to heat, stirring occasionally, until any liquid has evaporated.
  • Spoon the mixture into the hollowed-out bell peppers, filling to the top.

  • Bake for 20 to 30 minutes, or until the bell peppers are soft but the filling isn’t too dry. This step is optional- you can also use the peppers raw.

 



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