# Ingredient List:
→ Vegetables
01 - 4 large bell peppers, any color, tops removed and seeds discarded
02 - 2 cups fresh spinach, chopped
03 - 1 cup canned artichoke hearts, drained and chopped
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
→ Grains and Fillers
06 - 1 cup cooked quinoa or brown rice
→ Creamy Filling
07 - 1/2 cup raw cashews, soaked 2 hours and drained
08 - 1/2 cup unsweetened plant-based milk
09 - 2 tablespoons nutritional yeast
10 - 1 tablespoon fresh lemon juice
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Topping
14 - 1/4 cup breadcrumbs, gluten-free if required
15 - 1 tablespoon olive oil
# Steps:
01 - Heat oven to 375°F for even cooking throughout the baking process.
02 - Lightly brush a baking dish with olive oil and arrange the hollowed bell peppers upright in a single layer.
03 - In a skillet over medium heat, sauté chopped onion in a splash of olive oil until translucent, approximately 3 minutes. Add minced garlic, chopped spinach, and artichoke hearts. Cook until spinach is fully wilted, about 2 minutes. Remove from heat.
04 - In a blender, combine soaked cashews, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, salt, and black pepper. Blend until smooth and creamy, approximately 1-2 minutes.
05 - In a large bowl, thoroughly mix sautéed vegetables, cooked quinoa, and cashew cream until evenly incorporated.
06 - Spoon the filling evenly into each bell pepper, pressing down lightly to ensure proper distribution and eliminate air pockets.
07 - In a small bowl, combine breadcrumbs with 1 tablespoon olive oil until the mixture resembles coarse sand. Sprinkle evenly over the stuffed peppers.
08 - Cover the baking dish with aluminum foil and bake for 25 minutes to allow peppers to soften while retaining moisture.
09 - Remove foil and bake for an additional 10 minutes until the breadcrumb topping becomes golden brown and crispy.
10 - Remove from oven and let rest for 5 minutes before serving to allow flavors to settle.
