Stuffed Peppers w/ Chipotle “Cream”

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.

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.

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)

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.

Stuff filling into the roasted pepper halves and top with chipotle cream.