stuffed peppers w/ chipotle “cream”
Serves: serves 4
Ingredients
- peppers (I used 2 poblanos, and 3 small anaheims)
- 1-2 tablespoons olive oil
- 1 shallot or small onion
- 2 cloves garlic, chopped
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1-2 tablespoons tamari or soy sauce
- 1-2 tablespoons adobo sauce, (from the can of chipotles used below)
- 1 cup cooked quinoa
- ½ cup corn kernels
- ½ cup black beans
- 1 teaspoon (eyeball it), agave syrup or honey
- ¼ cup chopped scallions
- juice of 1 juicy lime
Chipotle Cashew Cream:
- 1 cup raw unsalted cashews, soaked for at least a few hours
- 1 clove of garlic
- 1 chipotle pepper from a can of chipotles in adobo (2 if you want it extra spicy)
- ¼ cup fresh lemon juice
- 1-2 tablespoons olive oil
- ½ cup water (more as needed)
- salt, pepper
Instructions
- Preheat oven to 450 degrees. Slice peppers in half, remove the seeds and ribbing. Place cut side up on a baking sheet and drizzle with olive oil, salt and pepper. Roast the peppers in the oven for about 20 minutes or until they become tender and lightly blackened.
- In a large skillet, heat the olive oil. Add the shallots and cook until soft and translucent. Add the garlic, cumin and coriander and cook for just a few seconds until fragrant. Add the tamari, a squeeze of lime, and stir.
- Add in the quinoa, corn, black beans, agave syrup and stir to incorporate. Let that heat through for a few minutes stirring only occasionally. Remove from heat, stir in the scallions. Taste and adjust seasonings. (I erred on the side of over-seasoning because it balances out when it's all together with the peppers)
- For the Chipotle Cashew Cream: Blend everything together in a high speed blender (preferably a vitamix or blendtec). Taste and adjust seasoning. Add more water or olive oil to thin to your desired consistency.
- Stuff filling into the roasted pepper halves and top with chipotle cream.
Recipe by Love and Lemons at https://dailycove.info/stuffed-peppers-chipotle-cashew-cream/%3C/div%3E%3Cdiv
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