Are you looking for a delicious and nutritious vegan recipe? These stuffed peppers are not only packed with flavor, but they also feature a creamy “cheese” sauce that will leave you wanting more. Whether you’re a vegan or simply looking to add more plant-based meals to your diet, this recipe is sure to satisfy your taste buds.

Ingredients

• 4 large bell peppers, any color you prefer
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 16 ounces (450g) mushrooms, thinly sliced (cremini, portobello, or a mix for a meaty texture)
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1/2 teaspoon dried thyme
• Salt and black pepper, to taste
• 1 cup vegan mozzarella or provolone cheese, shredded (plus more for topping)
• Fresh parsley or chives for garnish (optional)

For the Vegan “Cheese” Sauce:

• 1 cup raw cashews, soaked in hot water for 1 hour or in cold water overnight
• 1/2 cup water
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste

Instructions

Prepare the Cashew “Cheese” Sauce:

1. Drain the soaked cashews and add them to a blender.
2. Add water, nutritional yeast, lemon juice, garlic powder, salt, and black pepper to the blender.
3. Blend until the mixture is smooth and creamy. Adjust the seasoning to your taste. Set aside.

Prepare the Stuffed Peppers:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers, remove the seeds and membranes, and set them aside.
3. In a large skillet, heat the olive oil over medium-high heat.
4. Add the sliced onions and cook for 2-3 minutes until they begin to soften.
5. Add the minced garlic and cook for another 30 seconds until fragrant.
6. Add the sliced mushrooms, red bell pepper, green bell pepper, dried thyme, salt, and black pepper. Cook for 8-10 minutes, or until the mushrooms are tender and have released their moisture.
7. Remove the skillet from heat and stir in the vegan cheese. Mix until the cheese is melted and coats the mushroom mixture.

Stuff the Peppers:

1. Place the prepared bell peppers in a baking dish.
2. Carefully fill each bell pepper with the mushroom and cheese mixture.
3. Top each stuffed pepper with a generous drizzle of the cashew “cheese” sauce.
4. Sprinkle additional vegan cheese on top, if desired.

Bake:

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.

Serve:

Now it’s time to indulge in these delightful stuffed peppers! Serve them hot, garnished with fresh parsley or chives for an extra touch of freshness. These peppers make a satisfying main dish or can be served as a side. Enjoy the combination of flavors and the creamy “cheese” sauce that brings it all together. Don’t be surprised if you find yourself craving more of these plant-based wonders!