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Spicy Stuffed Peppers

By MorseliciousEATS    

November 16, 2017

 

These aren’t your-mama’s stuffed peppers –they’re Mo’s zesty stuffed peppers. Let the fiesta begin with this colorful main dish! Serve with some greens, pico de gallo, and healthy fats like avocado.

 

 

 

 

  • Prep: 20 mins
  • Cook: 20 mins

Ingredients

4 large peppers of choice, cut in half (Poblanos used here)

2 large zucchini, diced

1 cup pumpkin seeds or pepitas, toasted

1 cup shredded Jackfruit

1 avocado, diced

Optional: Fresh salsa or Pico de Gallo (see our E.A.T.S. Intro video)

-For the Spicy Cashew CheeZe-

1 cup raw cashews soaked in filtered water for minimum of 1 hour to overnight

1/4 cup filtered water

3 Tbsp. cilantro, chopped

1/3 cup green onions, finely chopped

1 Tbsp. fresh parsley, chopped

1/4 cup nutritional yeast

Juice of 1 lemon

2-3 tsp. chipotle or cayenne powder (adjust to preferences)

1-2 cloves garlic, finely diced

Directions

1Preheat the oven 350

2*For the spicy cashew cheeZe*- Pour the soaked and drained cashews into high-speed blender. Add: 1/4 cup water, chipotle powder, lemon juice, nutritional yeast, garlic, parsley, cilantro, green onion and blend well. Mix in the diced zucchini.

3Cut peppers in half and de-seed.

4Lightly oil by hand or spray and place peppers face up on baking sheet.

5Stuff with shredded Jackfruit and spicy cashew cheeZe

6Top with toasted pepitas.

7 Bake 15-20 minutes, until cheeZe bubbles and pepitas are a golden brown.

8 Garnish with herbs, salsa per spice preference, and plenty of avocado for healthy fats!

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