AuthorJaxCategoryMain Dishes

Yields1 Serving

Ingredients

3 Cored and lightly steamed red, rellow or orange peppers

1 cube Vegetable bouillon

2 tbsp Coconut oil

1 Small red onion, diced

2 Garlic cloves, minced

3 Celery stalks, chopped

1 cup Cubed and steamed sweat potato

1 cup Cooked quinoa

1 cup Cooked wild black rice

½ cup Cooked black beans

1 can Diced tomatoes, do not drain

1 tsp Italian seasoning (or oregano, thyme, basil)

½ tsp Cumin

½ tsp salt or to taste

White pepper to taste

½ cup Chipotle sauce (see directions)

¼ cup Fresh chopped cilantro + more for garnishing

Chipotle Sauce Ingredients

½ cup Soaked raw cashews (add boiling water to cashews and soak for 15 min)

1 Carrot, 1 small potato, 2 garlic cloves, 3 sweet baby red peppers, steamed

½ cup Vegetable water (from steaming) or broth + more to thin out sauce, if necessary.

¼ cup Nutritional yeast

1 tsp salt

½ tsp onion powder

1 tsp smoked paprika (or more to taste)

1 lemon, juiced

2 tsp liquid smoke -Hickory Chips “Living Nutritional”

2 tsp Honey, coconut sugar, or monk fruit (add more to taste)

Add dilled jalapeños for spicy - Optional

Chipotle "Cheese" Sauce Directions:

Roughly chop the carrot, potato, garlic, and baby pepper in order to speed up the steaming process. Place chopped veggies in a small pot filled with an inch of water and steam until soft. Save the water to help thin out sauce.

To a blender, add the steamed vegetables, 1/2 cup of the vegetable water, and rest of chipotle sauce ingredients. Blend until smooth, around 5 minutes. Add more of the water to thin out sauce, if necessary, making sure to only add a little at a time. Taste and adjust seasonings, if necessary.

Directions:

Preheat oven to 350 degrees Fahrenheit.

Core the peppers. Place face down in a pot with an inch of water. Steam lightly, around 2-3 minutes. Remove peppers and allow them to cool. Once they are cool enough to be handled, rub them with avocado oil and place right side up in a deep dish baking pan. Set aside.

Make the stuffing - In a large pan, melt the bouillon and coconut oil. Add in the onion, garlic, and celery and saute until soft. Stir in rest of stuffing ingredients, along with 1/2 cup of the chipotle sauce made previously. Simmer for 3 minutes.

Stuff the peppers. Add a dollop of the chipotle sauce to the tops of each. Bake for 10-20 minutes or until "cheese" sauce browns.