Equal Stuffed Bell Peppers
Ingredients
- 1 c. israeli couscous
- 1 medium yellow onion, diced
- 1 shallot, diced
- 3 cloves garlic, minced
- 3 medium carrots, diced (3/4 cup diced)
- 2 c. button mushrooms, sliced
- 3 sundried tomatoes, diced
- 1 tsp. parsley, dried
- 4 red bell peppers
Cashew "Cheese" Sauce
- 1/2 c. cashews, soaked for 1-2 hours
- 1/2 white onion
- 4 medium carrots
- 1 jalapeno, seeded, if desired
- 2 cloves garlic
- 2 tbsp. nutritional yeast
- 1 c. water
Instructions
- Heat the oven to 350 degrees.
- Make the couscous: if using Israeli couscous, bring 1.5 cups water to boil, add the couscous, lower the heat to simmer and cook, covered, 10 minutes. If you're using packaged or non-Israeli couscous, follow the package directions. When finished cooking, set aside.
- Add the onion, shallot and garlic to a medium frying pan and cook over medium high heat for 5 minutes. Add the carrots, mushrooms, sundried tomatoes and parsley, stir together and cook an additional 5 minutes.
- Make the cashew sauce: add all ingredients to a Vitamin or high-powered blender, and blend for a few minutes, until smooth.
- Combine the couscous, veggie mixture, and 1 cup of the cashew sauce, and mix well.
- Chop the tops of the bell peppers and scoop out the insides. Fill a baking dish with 1/8"-1/4" of water, and add the bell peppers. Fill the peppers with the couscous mixture, cover the dish with foil, and bake for 30 minutes.
- Remove the foil and bake an additional 15 minutes.
- Remove from the oven, let cool for a few minutes, top with more cashew sauce, and enjoy!
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