loveandlemons
stuffed peppers w/ chipotle “cream”
Hands down, our most popular post has been this enchilada recipe with creamy cashew poblano sauce. I posted it over…
👥 4 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●skillet
- ●blender
📝 Preparation Steps
1
Preheat oven to 450 degrees. Slice peppers in half, remove the seeds and ribbing. Place cut side up on a baking sheet and drizzle with olive oil, salt and pepper. Roast the peppers in the oven for about ⏱️ 20 minutes or until they become tender and lightly blackened.
peppers (I used 2 poblanos, and 3 small anaheims)(eyeball it), agave syrup or honey1 teaspoonraw unsalted cashews, soaked for at least a few hours1 cupsalt, pepper
2
In a large skillet, heat the olive oil. Add the shallots and cook until soft and translucent. Add the garlic, cumin and coriander and cook for just a few seconds until fragrant. Add the tamari, a squeeze of lime, and stir.
garlic, chopped2 cloves(eyeball it), agave syrup or honey1 teaspoongarlic1 clovecumin1 teaspooncoriander1 teaspoon
3
Add in the quinoa, corn, black beans, agave syrup and stir to incorporate. Let that heat through for a few minutes stirring only occasionally. Remove from heat, stir in the scallions. Taste and adjust seasonings. (I erred on the side of over-seasoning because it balances out when it's all together with the peppers)
peppers (I used 2 poblanos, and 3 small anaheims)(eyeball it), agave syrup or honey1 teaspoon
4
For the Chipotle Cashew Cream: Blend everything together in a high speed blender (preferably a vitamix or blendtec). Taste and adjust seasoning. Add more water or olive oil to thin to your desired consistency.
5
Stuff filling into the roasted pepper halves and top with chipotle cream.
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