Happy Spring everyone! Well, it may be spring but it feels like summer up in here today and hot weather always makes me me crave southwest flavors. Am I the only one? It also makes me crave margaritas but that’s another story. Today I have a very delicious and versatile recipe that is super simple to make and full of great southwest flavor. These Southwest Stuffed Peppers are filled with rice, beans, peppers, corn and fresh cilantro and topped with some creamy cashew cheese. I hope you love it!
These stuffed peppers are super simple to make and super versatile.
If you dont have rice, change it out to quinoa or barley.
Switch up the veg with whatever you have in the fridge, add some jalapeno for some additional heat or some soy chorizo for a “meatier” meal.
These stuffed peppers are fresh, filling, and full of delicious southwest flavor.
I hope you love this recipe! If you make it tag @dorasdailydish on Instagram, I’d love to see your photos!
As always, make it, eat it, enjoy!
- 4 Large Bell Peppers for stuffing
- 1 Large Bell Pepper for filling diced
- 2 Cups Cooked Brown Rice
- ½ Cup Water
- ½ Yellow Onion diced, about ¼ cup
- ¼ Cup Black Beans
- ¼ Cup Corn Kernels
- ¼ Cup Cilantro
- Juice of half a lime
- 1 Tbs Minced Garlic
- 1 tsp Smoked Paprika
- 1 tsp Cumin
- ¼ tsp Chili Powder
- 1 tsp Salt
- 1 ½ Cups Cashews soaked in water for at least 4 hours.
- 2 Tbs Nutritional Yeast
- 1 Tbs Apple Cider Vinegar
- 2 Tbs Non dairy milk
- 2 tsp salt
- Preheat oven to 375 Fahrenheit
- Saute chopped bell pepper and onion on low to medium heat with a few tablespoon water until softened.
- Add garlic and saute another minute.
- Add beans, corn, rice, spices and water. Cook for a couple minutes or until water has soaked into rice mixture.
- Stir in Cilantro and lime juice.
- Cut tops off of Whole bell peppers and fill with rice mixture.
- In a food processor, blend cashews nutritional yeast, vinegar, milk and salt until creamy, yet still a little chunky.
- Spoon cashew cheese on top of stuffed peppers.
- Bake for 30 minutes or until peppers are fork tender.