# What you'll need:
→ Vegetables
01 - 4 large bell peppers, any color, tops removed and seeds cleared
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
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 (almond, soy, or oat)
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 needed
15 - 1 tablespoon olive oil
# Method:
01 - Set oven to 375°F (190°C). Lightly brush a baking dish with olive oil and arrange the hollowed bell peppers upright, ready for filling.
02 - In a skillet over medium heat, sauté chopped onion in a splash of olive oil until translucent, approximately 3 minutes. Add minced garlic, spinach, and artichokes. Cook until spinach is wilted, about 2 minutes. Remove from heat.
03 - In a blender, combine soaked cashews, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, salt, and pepper. Blend until smooth and creamy in consistency.
04 - In a large bowl, mix sautéed vegetables, cooked quinoa, and cashew cream until well integrated throughout.
05 - Spoon filling evenly into each bell pepper, pressing down lightly to ensure even distribution and compaction.
06 - In a small bowl, combine breadcrumbs with 1 tablespoon olive oil until evenly moistened. Sprinkle over the stuffed peppers.
07 - Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until topping is golden brown.
08 - Allow peppers to cool for 5 minutes before serving to set the structure and enhance flavor development.
