Quinoa-Stuffed Peppers with Basil Sauce

By GuidingVegan

Ingredients

• Filling:
• 1 32oz veggie broth
• 2 teaspoons ground cumin
• 2 cups quinoa
• 1 can garbanzo beans, rinsed and drained
• 1/2 cup dried currants or raisins
• 1 packed cup chopped baby spinach leaves
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 2 medium red bell peppers
• 1 medium yellow bell pepper
• 1 medium orange bell pepper
• Hot water, as needed
• Sauce:
• 1 packed cup fresh basil leaves
• 1/2 cup (about 4 ounces) vegan creme fraiche (see recipe below)
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon water
• 1 garlic clove, coarsely chopped
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon sugar
• 1/4 teaspoon salt, plus extra, as needed
• 1/4 teaspoon freshly ground black pepper, plus extra, as needed
• Vegan Creme Fraiche
• 1/2 c whole raw cashews
• 1 T fresh lemon juice
• pinch salt
• 1/4 c water
• ≤2 T vegan powdered sugar For a sweet version

Preparation

Step 1

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Filling: In a medium saucepan add quinoa, broth and cumin (salt and pepper) to a boil over medium-high heat. Reduce heat to low and cover until done. Put the quinoa in a large bowl and add the beans, currants, spinach and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.

Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Cooks Note: If the filling begins to brown too quickly, cover the pan with foil.)

Sauce: In a blender, combine the basil, vegan creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.

Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.

Vegan Creme Fraiche

Just cover the cashews in water. Let sit for 30 minutes, or longer (up to overnight) if you have the time. They'll increase in volume as they soak.
In a blender, combine the cashews, lemon juice, salt, and water. Blend, stopping to scrape down the sides as necessary.
If the cream is too thick, then add more water half a tablespoon at a time whilst blending until your desired consistency is reached.
If using for a sweet dish, then stir in up to 2 T vegan powdered sugar.
Use immediately, or cover and store for up to a few days.