Healthy Recipe: Stuffed Peppers

This remarkably filling recipe is adapted from “Plantifully Simple” by Kiki Nelson, which focuses on high-quality carbs, whole plants, and an active lifestyle. The “cheese” sauce that tops the peppers is revelatory. Serves 2-4. 

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked brown or white rice
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• ¼ cup store-bought or homemade tomato salsa
• ¼ cup chopped cilantro leaves
• Juice ½ lime
• Garlic salt, to taste
• 1 cup Poblano “Cheese” Sauce, warmed

Instructions

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
2. Slice off the tops of the peppers and use a spoon to scrape out the seeds and ribs. Set the peppers aside.
3. In a medium bowl, mix the rice, beans, corn, salsa, cilantro, lime juice, and garlic salt. Divide the mixture among the peppers then arrange on the baking sheet. 
4. Roast for 25 minutes, until the peppers have softened and are beginning to brown.  Top with the warmed Poblano “Cheese”  Sauce.

Poblano “Cheese” Sauce
Ingredients

• 1 medium poblano pepper (or 4 ounces canned fire-roasted green chiles)
• 1 ½ cups peeled and diced Russet potatoes
• ¼ cup raw cashews
• 1 teaspoon fresh lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• ½ teaspoon onion powder

Instructions

1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. 
2. If using a fresh poblano pepper, place it on the prepared baking sheet and roast for 20 minutes, until charred on all sides.
3. Meanwhile, place the potatoes in a small pot and add water to cover by 2 inches. Bring to a boil over medium-high heat, reduce to a simmer, and cook, uncovered, until the potatoes are fork tender, about 15 minutes. Reserve 1 cup of the cooking water, then drain the potatoes and set aside.
4. When the peppers are done roasting, immediately transfer to a paper bag or a bowl covered with plastic wrap and let steam for 10 minutes. Remove the pepper, let it cool, then slip off the skin and scoop out the seeds. 
5. Transfer the pepper, cooked potatoes, and cooking water to a blender and add the cashews, lemon juice, garlic powder, salt, and onion powder. Blend until smooth.
6. Store in a sealed container for up to a week. To reheat, microwave for 30-second intervals, stirring between intervals, until warmed through.