Stuffed Peppers w/ Chipotle “Cream”

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Love & Lemons

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Ingredients

4 servings

peppers (I used 2 poblanos, and 3 small anaheims)
1-2 tablespoons olive oil
1 shallot or small onion
2 cloves garlic, chopped
1 teaspoon cumin
1 teaspoon coriander
1-2 tablespoons tamari or soy sauce
1-2 tablespoons adobo sauce, (from the can of chipotles used below)
1 cup cooked quinoa
½ cup corn kernels
½ cup black beans
1 teaspoon (eyeball it), agave syrup or honey
¼ cup chopped scallions
juice of 1 juicy lime
Chipotle Cashew Cream:
1 cup raw unsalted cashews, soaked for at least a few hours
1 clove of garlic
1 chipotle pepper from a can of chipotles in adobo (2 if you want it extra spicy)
¼ cup fresh lemon juice
1-2 tablespoons olive oil
½ cup water (more as needed)
salt, pepper

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Preparation

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Step 1

Preheat oven to 450 degrees. Slice peppers in half, remove the seeds and ribbing. Place cut side up on a baking sheet and drizzle with olive oil, salt, and pepper. Roast the peppers in the oven for about 20 minutes or until they become tender and lightly blackened.

Step 2

In a large skillet, heat the olive oil. Add the shallots and cook until soft and translucent. Add the garlic, cumin, and coriander and cook for just a few seconds until fragrant. Add the tamari, a squeeze of lime, and stir.

Step 3

Add in the quinoa, corn, black beans, agave syrup, and stir to incorporate. Let that heat through for a few minutes stirring only occasionally. Remove from heat, stir in the scallions. Taste and adjust seasonings. (I erred on the side of over-seasoning because it balances out when it's all together with the peppers)

Step 4

For the Chipotle Cashew Cream: Blend everything together in a high-speed blender (preferably a Vitamix or Blendtec). Taste and adjust seasoning. Add more water or olive oil to thin to your desired consistency.