Looking for a dish that embodies comfort and indulgence? These stuffed bell peppers are just what you need. Bursting with flavor and topped with a creamy cashew sauce, each bite is a delightful experience that warms the soul. They’re perfect for cozy family dinners or impressing guests at a dinner party.
Imagine colorful bell peppers filled to the brim with a savory mixture of rice and spices, all drizzled with a luscious cashew sauce. Not only are they visually stunning, but they’re also a hearty meal that will leave you feeling satisfied and happy. This recipe is a fantastic way to enjoy nutritious ingredients while indulging in something absolutely delicious.
Deliciously Stuffed Bell Peppers Recipe
These stuffed bell peppers are a delightful combination of tender rice, seasoned vegetables, and a rich cashew sauce. Each pepper is a perfect vessel for comfort, making them a satisfying choice for any meal.
Ingredients
- 4 large bell peppers (any color)
- 1 cup cooked rice (white or brown)
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (frozen or fresh)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup cashews, soaked in water for 2 hours
- 1/2 cup water or vegetable broth
- 1 tablespoon lemon juice
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish upright.
- Make the Filling: In a large bowl, mix together the cooked rice, black beans, corn, onion, garlic, cumin, smoked paprika, salt, and pepper until well combined.
- Stuff the Peppers: Spoon the filling mixture into each bell pepper, packing it in gently but firmly.
- Blend the Cashew Sauce: In a blender, combine the soaked cashews, water or vegetable broth, and lemon juice. Blend until smooth and creamy. If the sauce is too thick, add a little more water to reach your desired consistency.
- Bake the Peppers: Pour a little water into the bottom of the baking dish to help steam the peppers. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender.
- Serve: Drizzle the creamy cashew sauce over the stuffed peppers and garnish with fresh cilantro if desired. Enjoy warm!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 4 stuffed peppers
- Calories: 280kcal
- Fat: 12g
- Protein: 10g
- Carbohydrates: 38g
