In our house, bell peppers have always been a must-have. They're delicious, versatile, colourful, and a fantastic addition to practically any meal. Stuffing the bell peppers, on the other hand, takes them to a whole new level of deliciousness! I mean, talk about a flavour match made in heaven. I'm getting hungry just thinking about oven-roasted tender bell peppers with a filling of various fresh vegetables, rice, and cheese, all topped with our favourite cashew sauce!
“Love at first bite!”
These nutritious stuffed bell peppers are ideal for a family dinner on a Sunday night. They're classy, flavourful, and, because to the variety of ingredients (vegetables, grains, plant protein, and cheese), they're a complete meal on their own. Of course, these are the ingredients we chose, but as we'll explain below, stuffed bell peppers can be made with a variety of ingredients!
A more classic version of this recipe would be using ground beef, which can also easily be added to this recipe in addition to veggies or substituting them. It's also optional to top the peppers with cheese, but we prefer ours with it! In any case, there's plenty of wiggle room in this recipe to add or replace ingredients of your choice.
Mixing up the seasoning is another simple way to give this meal your own unique spin. Mexican and Italian seasonings are popular for this recipe, and we used Mexican flavours and seasonings for the most part. The creamy cashew sauce contrasts nicely with the spicy Mexican flavours and pairs together harmoniously.
While the end result is very stunning, it is preferable to have a little extra time on hand for this recipe. While the dish is simple, the overall preparation time can take around 50 minutes. Which, in our perspective, is fine because this isn't a typical recipe, but one that can easily surprise others with your culinary skills. Regardless of your culinary skills, we're confident that this delicious stuffed bell peppers recipe will not disappoint!
Serves 6 portions
Bell peppers (6) top separated and core removed
Egg plant (1 medium sized)
Garlic (2 cloves)
Tomato puree (400g)
Cheese mix (150g)
Corn (100g) canned & drained
Black beans (100g) canned & drained
Brown rice (60g)
Olive oil (2 tbsp)
Smoked paprika mix (1 tsp)
Texmex spice (1 tsp)
Salt (to taste)
Pepper (to taste)
For cashew sauce
Cashews (100g) soaked
Salt (1 tsp)
Black pepper (1/2 tsp)
Garlic powder (1/2 tsp)
Water (2-3 tbsp)
Preheat your oven to 225 C while preparing your ingredients.
Prepare the ingredients by finely chopping the garlic cloves, chopping the onion, followed by slicing the mushroom and egg plant.
Cook the rice according to package instructions.
Heat olive oil over medium high heat in a large skillet. Cook the onion until they soften and become golden brown. Stir in the minced garlic, sliced mushrooms, diced tomatoes and cubed eggplant. Stir to combine and mix for 3-5 minutes.
Once the vegetables have slightly softened, add the corn and tomato puree and mix to thoroughly coat the vegetables with the sauce.
Add the cooked rice to the skillet and allow the stuffing to simmer for roughly 3 minutes.
Prepare your bell peppers by separating the tops and removing the core.
Place them evenly in a baking dish and give it a quick olive oil drizzle.
Spoon the stuffing equally into each bell pepper. Top it off with cheese mix.
Bake the peppers in the oven for 25 minutes until the cheese is golden brown and the peppers are soft.
For cashew sauce
Soak the cashews in water for at least 2 hours. Unless you're using a high speed blender, in which case soaking won't be necessary.
Add the cashews, water, salt, and black pepper to a food processor until blended evenly. Start with a slight amount of water and add bit by bit according to your sauce consistency preference.
For this recipe, choose flat-bottomed peppers; they will sit well on the baking dish and make stuffing easier!
The stuffing for the bell peppers in this recipe is plant based but can alternatively be substituted with ground beef depending on your diet preference. On the other hand, you can use a vegan cheese mix to make this recipe completely vegan.