The idea was to make these yesterday, but slow cooking takes planning and I'm not great at planning on my days off. Oh well, we have a lovely lunch for today.
Source: My Wholefood Life | Makes: 6 peppers | Time: 3.5 hr
Changes: swapped in hot paprika instead of chili powder
Ingredients
6 bell peppers with tops and middles removed
2 1/2 cups cooked quinoa
2 cups cashew cheese sauce
1 1/2 cups black #beans
1 clove garlic minced
1/4 cup onion diced
1/2 tsp hot paprika
Juice from 1/2 a lime
Salt to taste
Cashew Sauce
2 cups raw cashews (quick soaked in just boiled water for 15-20 min)
1 cup water
3/4 cup nutritional yeast
1/2 tsp hot paprika
1/4 tsp onion powder
Salt to taste
Instructions
Pour a small amount of water into the bottom of your slow cooker. Cut the tops off of your peppers, pull out the seeds and extra flesh, and place them inside.
Blend all the cashew sauce ingredients together. Mix with the remaining non-bell pepper ingredients.
Spoon mixture into each pepper. Cook on high for 3 hrs. Enjoy!