Makes 4 Peppers
2 cups Quinoa, cooked
1 can No Salt Added Black Beans
1 can No Salt Added Kidney Beans
1/2 sweet onion, chopped
3 cloves Garlic, sautéed
2 cups Homemade Tomato Sauce
1 tbsp Smoked Paprika
1 tsp Cacao Powder
1 tsp Crushed Red Pepper (if you like a little spice)
1 tsp Black Pepper
4 tbsp Nutritional Yeast
1 cup Cashew Sour Cream
Preheat oven to 350 degrees F. Cut the top of the peppers off (kind of like you do when carving a pumpkin) and take out the seeds and membranes. Place them on the baking pan. Meanwhile, cook your quinoa either on the stove top or in a rice cooker.
In a frying pan on the stove top, water sauté the garlic and onion on medium heat. When the onion starts to look “clear”, add the beans, tomato sauce, smoked paprika, cacao powder, crushed red pepper, black pepper and nutritional yeast. Mix contents of the pan periodically. When the quinoa is through cooking, add it to the pan and mix in well.
When all contents are mixed and coated throughly, fill the peppers half way with the mixture. Add a layer of cashew cream to each pepper and cover with the rest of the quinoa bean mixture. Place the peppers in the oven for about 20 minutes or until the peppers are tender.
Serve topped with a few sprinkles of nutritional yeast and extra cashew sour cream!