Quinoa Stuffed Peppers with Vegan Jalapeño Cream Sauce
These Quinoa Stuffed Peppers with Vegan Jalapeño Cream Sauce are healthy and satisfying. Perfect meal prep lunch or dinner!
FOR THE JALAPEÑO CREAM SAUCE
1/4red onionroughly chopped
salt and pepperto taste
8oz.vegan cream cheese
1/4 - 1/2cupwater
FOR THE STUFFED PEPPERS
3large bell pepperscut in half and deseeded
1/2cupjalapeño cream sauce + more for topping
1can black beansdrained and rinsed
1can rotel tomatoes and green chilies
FOR THE JALAPEÑO CREAM SAUCE: Place a pan on the stove over medium heat. Add olive oil, onion, garlic, cumin, salt and pepper. Saute until onions begins to soften (approx. 5-7 minutes), stirring regularly. Add jalapeño and cream cheese to the pan and saute for an additional 1-2 minutes, or until cream cheese is softened and everything is combined. Add the contents of the pan to a blender with cilantro and 1/4 cup of water. Pulse until combined. Add additional water if needed and taste to adjust seasoning. Pour into a bowl and place in the fridge until ready to use.
FOR THE PEPPERS: Preheat oven to 375 degrees. Pour a couple tablespoons of water into the bottom of a baking dish. Add all of the ingredients (except for the peppers) into a large bowl and stir to combine. Taste filling and adjust seasoning as needed. Fill each pepper with filling mixture and place in the baking dish. Cover with foil and cook for 30-40 minutes, or until peppers are tender. Remove from the oven and top with jalapeño cream sauce and cilantro. Enjoy!