Veggie Stuffed Peppers

To make this dish, peppers are hollowed out, stuffed with rice, beans, salsa and veggies, and baked until soft. Drizzle with cilantro cashew cream and you’ve got yourself a flavorful and filling dinner!

Veggie Stuffed Peppers

Course

Main Course
Prep time

10 Mins
cook time

50 Mins
servings

4
Author

@anettvelsberg

Ingredients

Rice

1 cup Lotus Foods Organic Jade Pearl Rice™
1½ cups water or veggie stock
1 tsp sea salt

Peppers

1 cup black beans
1 cup whole kernel corn
½ cup tomato salsa
¼ cup red onions, diced
½ tsp cumin powder
¼ tsp smoked paprika
½ tsp dried oregano
1½ tsp chili powder
2 tsp onion powder
sea salt, to taste
black pepper, to taste
1 tbsp freshly-squeezed lime juice
3-4 large bell peppers, halved, seeds removed

Cilantro Cashew Cream

¾ cup raw cashews, soaked
⅓ cup fresh cilantro, tightly packed
2 tbsp freshly squeezed lime juice
sea salt, to taste
black pepper, to taste
¾ cup water

To Serve

fresh cilantro

product used in the recipe

Organic Jade Pearl Rice™

1

Preheat oven to 180°C/350°F.
2

Combine rice, water or stock, and sea salt in a small pot and bring to boil on a high heat. Cover, lower the heat to a simmer, and cook for 10-15 mins until just cooked. Be careful not to overcook or the filling will become mushy.
3

When cooked, remove from heat and let stand for 5 mins before fluffing with a fork. Place in a large mixing bowl.
4

Add beans, corn, salsa, red onions, cumin, paprika, oregano, chili powder, onion powder, sea salt, black pepper and lime juice to the rice. Mix well.
5

Arrange peppers cut side up in a large baking dish. Fill cavities tightly with rice mixture, then place in oven and roast for 30-35 mins, until peppers are tender. Cool for 5 mins before serving.
6

While peppers are in oven, make sauce by combining cashews, cilantro, lime juice, sea salt, black pepper and water in a high-speed blender. Blend until very smooth (~1-2 mins).
7

Drizzle sauce over peppers and garnish with fresh cilantro. Serve immediately.