Stuffed Bell Peppers with Rice and Cashew Sauce
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. Perfect for cozy dinners or entertaining guests, this hearty meal is both nutritious and absolutely delicious.
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’s tips
- Soak the cashews for at least 2 hours, or use a high-speed blender to get a smooth sauce without soaking.
- To keep the peppers upright, slice a thin layer off the bottom so they sit flat.
- If you prefer a softer pepper, bake a little longer; for a firmer texture, reduce the baking time.
- Make extra sauce and store it separately for drizzling over other dishes.
Substitutions
- Use quinoa or cauliflower rice instead of white or brown rice.
- Swap black beans for pinto or kidney beans.
- Use walnuts or sunflower seeds instead of cashews for the sauce.
- Add cooked ground meat or tofu for extra protein.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave, and drizzle with extra cashew sauce before serving.
Frequently asked questions
Can I make this recipe ahead of time?
Yes, you can assemble the stuffed peppers and refrigerate them before baking. Just add 5-10 minutes to the baking time when ready to cook.
How do I store leftover cashew sauce?
Keep the sauce in a separate airtight container in the fridge for up to 5 days. It may thicken; thin it with a little water when reheating.
Can I use a different type of pepper?
Absolutely! Poblano or anaheim peppers work well, but adjust baking time as they may cook faster.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.
