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Vegan Stuffed Peppers with Cilantro Lime Crema

When it comes to wholesome, vibrant meals that can delight both vegans and omnivores alike, Vegan Stuffed Peppers are a winning choice. These bright bell peppers, bursting with flavour and packed with nourishing ingredients, serve as a delightful canvas for a variety of fillings. Paired with a creamy Cilantro Lime Crema, this dish elevates the humble stuffed pepper into a culinary masterpiece.

The Appeal of Stuffed Peppers

Stuffed peppers are not only visually appealing, with their vivid colours, but they also offer a wholesome and satisfying combination of flavours and textures. The versatility of the filling allows for creativity, making them an excellent option for meals throughout the week. Whether for a family dinner or a gathering with friends, these stuffed peppers can cater to various dietary preferences.

Ingredients That Shine

For the Stuffed Peppers:

• 4 large bell peppers, any colour you prefer
• 1 cup quinoa or rice, cooked
• 1 can (400g) black beans, rinsed and drained
• 1 cup corn, frozen or fresh
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh coriander, chopped (optional for garnish)

For the Cilantro Lime Crema:

• 1 cup cashews, soaked for at least 4 hours and drained
• 1/4 cup water (adjust for desired consistency)
• Juice of 1 lime
• 1 clove garlic
• 1/2 teaspoon sea salt
• 1/4 cup fresh coriander, plus more for garnish

Method

1. Prepare the Peppers:
Start by preheating your oven to 190°C (375°F). While the oven heats up, prepare the peppers by cutting them in half lengthwise and removing the seeds and membranes. Place the halves cut-side up in a baking dish.

2. Create the Filling:
In a large frying pan, heat a splash of olive oil over medium heat. Once hot, sauté the diced onion until it becomes translucent, about 5 minutes. Add in the minced garlic and stir for another 1-2 minutes until fragrant.

Mix in the cooked quinoa (or rice), black beans, corn, cumin, smoked paprika, and season with salt and pepper. Cook for an additional 5 minutes, ensuring that everything is heated through and the flavours meld together beautifully.

3. Stuff the Peppers:
Fill each pepper half generously with the quinoa mixture. If you have any extra filling, you can place it around the peppers in the baking dish. Cover the dish with foil to keep the moisture in, then bake for 25-30 minutes, or until the peppers are tender.

4. Prepare the Cilantro Lime Crema:
While the peppers bake, combine the soaked cashews, water, lime juice, garlic, sea salt, and coriander in a blender. Blend until completely smooth, adjusting the water to achieve your desired consistency. Taste and add more lime juice or salt if needed.

5. Serve and Enjoy:
Once the peppers are brightly coloured and fragrant, remove them from the oven. Drizzle the cilantro lime crema over the top of each stuffed pepper and garnish with additional fresh coriander. Serve warm, and enjoy the burst of flavours with every bite!

Conclusion

Vegan Stuffed Peppers with Cilantro Lime Crema are not only packed with nutrients but also bursting with flavour and colour, promising to be a hit at any table. With the ease of preparation and the delightful combination of ingredients, this dish is perfect for meal prep or a special occasion. So gather your loved ones, and enjoy the vibrant flavours of these stuffed peppers—after all, food tastes better when shared!

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