Ingredients

The following ingredients have 6 Servings
  • 1 tbsp. olive oil
  • 1/4 red onion (roughly chopped)
  • 2 cloves garlic (roughly chopped)
  • 1.5 tsp. cumin
  • salt and pepper (to taste)
  • 1 jalapeño (roughly chopped)
  • 8 oz. vegan cream cheese
  • 1/2 bunch cilantro
  • 1/4 - 1/2 cup water
  • 3 large bell peppers (cut in half and deseeded)
  • 1/2 cup jalapeño cream sauce + more for topping
  • 1 can black beans (drained and rinsed)
  • 1 cup quinoa (cooked)
  • 1/2 cup frozen corn
  • 1 can rotel tomatoes and green chilies

Instruction

  • FOR THE JALAPEÑO CREAM SAUCE: Place a pan on the stove over medium heat. Add olive oil, onion, garlic, cumin, salt and pepper. Saute until onions begins to soften (approx. 5-7 minutes), stirring regularly. Add jalapeño and cream cheese to the pan and saute for an additional 1-2 minutes, or until cream cheese is softened and everything is combined. Add the contents of the pan to a blender with cilantro and 1/4 cup of water. Pulse until combined. Add additional water if needed and taste to adjust seasoning. Pour into a bowl and place in the fridge until ready to use.
  • FOR THE PEPPERS: Preheat oven to 375 degrees. Pour a couple tablespoons of water into the bottom of a baking dish. Add all of the ingredients (except for the peppers) into a large bowl and stir to combine. Taste filling and adjust seasoning as needed. Fill each pepper with filling mixture and place in the baking dish. Cover with foil and cook for 30-40 minutes, or until peppers are tender. Remove from the oven and top with jalapeño cream sauce and cilantro. Enjoy!