Quinoa and broccoli stuffed peppers with cashew cheese sauce

This recipe is a tasty change from traditional stuffed peppers-- you get some green veggies, some protein packed quinoa and the rich creamy flavor of a cashew based cream sauce. We modified a recipe from "The Oh She Glows" Cookbook by Angela Liddon that was originally designated to be a burrito filling and we changed it a bit and just threw the ingredients into some peppers. Enjoy!

Ingredients:

For stuffed peppers:
4 bell peppers
2 cups of dry quinoa
½ head of broccoli
1 onion
olive oil
1 clove of garlic
salt, cumin, chili pepper and mixed seasoning to taste

For cashew cheese sauce:
¾ cup raw cashews
1 clove of garlic
½ cup almond milk
¼ cup nutritional yeast
1 ½ teaspoons dijon mustard
1 teaspoon white wine vinegar or lemon juice
¼ teaspoon onion powder
½ teaspoon sea salt


Directions:

Cut off pepper tops and chop up broccoli into florets. Steam peppers and broccoli in a pot with ½ inch of water (steamer basket works best if you have one) until soft.

Cook quinoa in a pot of water until soft and well done.

Chop onion and garlic and sauté in some olive oil until translucent.

While everything is cooking blend cashew cheese sauce ingredients together in a food processor or blender until smooth.

Mix together cooked quinoa, onions & garlic, broccoli spices, some drizzled olive oil and cook mixture on stove for a few minutes while mixing. Stuff this mixture into the cooked bell peppers and drizzle the cheese sauce on top.

Enjoy!