Mexican Stuffed Peppers
4 bell peppers, halved
2-3 cups cooked quinoa
juice of 1 lime
2 tsp cumin
2 tsp chili powder
1 tsp paprika
1 tsp oregano
2 tsp onion powder
1 small onion, diced
1 can re-fried beans
Saute onions in a pan until translucent, add the garlic. Add the cooked quinoa. Add all the dry spices. Mix thoroughly.
Spread some salsa on the bottom of the glass casserole dish to coat.
Take a pepper half and spread some re-fried beans in it. Once all peppers have re-fried beans in them, place in casserole dish, spoon the quinoa mixture into the peppers as well. Top with cheese sauce. Cover and bake at 400 degrees for 20 mins. Remove lid and continue to cook for another 15 to 20 mins.
Top with more cheese, sour cream, black olives, green onions, guacamole, and cilantro.
Ingredients for sour cream:
1 cup cashews
1 tsp miso
3 TBS lemon juice
1/2-1 cup water (start with 1/2)
Put all ingredients in a high speed blender and blend until smooth, adding more water as needed. It will thicken as it sits.
Cheese sauce. SimpleDailyRecipes.com
cheesy cheese sauce Jill McKeever