Italian Style Stuffed Paleo Peppers, are made with sweet bell peppers stuffed with Italian herbs and…
Healthy vegan Quinoa Stuffed Peppers With Vegan Jalapeño Cream will feed your Mexican craving guilt-free.
Healthy Mexican Food
Sometimes your just hungry for some Mexican, but the usual chips and salsa and high-fat beef and cheese burritos just don’t cut it. Good news, you can get your fix and eat healthy at the same time with these Enchilada Quinoa Stuffed Peppers With Vegan Jalapeño Cream. Spice up a little or a lot, it’s up to you.
Tips for easy Mexican dinner
To keep the prep work of this recipe simple I used my old standby, a can of Old El Paso Mild Green Enchilada Sauce. I use this in a lot of our family recipes.
To start the recipe I sauteed my onion and garlic in a pan then added my green enchilada sauce, seasonings and simmer for a few minutes to infuse the flavors.
While this is simmering I cook my quinoa. I have had trouble with quinoa getting mushy in the past until I found Success 10 minute Boil-in-Bag Tri-Color Quinoa. I just place the bag in a pan of boiling water for 10 minutes and pull it out and allow it to drain. Super simple and perfect every time.
Is quinoa good for you?
Quinoa is an excellent alternative to high-fat beef to fill your peppers with. It tends to be higher in protein than other gluten-free grains, and it contains high amounts of fiber and iron. Another plus, it cooks quickly.
Vegan Jalapeno Cream Sauce
The vegan jalapeno cream sauce is simple to make. You will need raw cashews for this. To get them soft and ready to make a smooth cream sauce soak them for 3 hours before you are ready to use them.
I also added nutritional yeast to my cream sauce to give it a cheesy flavor and because it’s so good for you. As a colon cancer survivor, I purposely add foods to my diet that helps my body fight cancer. If you want to learn more about nutritional yeast then watch NutrtionFacts.org video below.
Is nutritional yeast good for you?
Vegan Quinoa Stuffed Peppers with Vegan Jalapeno Cream
- 3 peppers large, cut in 1/2 and seeded
- 2 tbsp olive oil
- 1 onion medium sized, diced
- 3 cloves garlic minced
- 16 oz black beans can, rinsed and drained
- 2 cups quinoa cooked
- 1 cup corn frozen
- 1 teaspoon salt
- 1 teaspoon oragnao dried
- 10 oz green enchilada sauce can
Vegan Jalapeno Cream
- 1 cup raw cashews soaked for one hour in hot water
- 1 jalapeno Roughly chopped, if you like it spicy leave some seeds with it
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tbsp lime juice fresh squeezed
- 1 tbsp nutritional yeast
- ¼ cup almond milk more if you need a thiner sauce
- Preheat oven to 375 degrees
- Place oil in saute pan, heat and then add onion and garlic. Saute until soft
- Add green enchilada sauce, cumin, salt and oregano to pan. Allow simmering on low for 3 minutes
- Place cooked quinoa, black beans, and corn in a bowl. Pour in enchilada sauce and blend all together.
- Stuff peppers with quinoa mixture, place a parchment baking dish. Cover with foil
- Bake for 30-40 minutes or until pepper start to brown and are tender. Top with Vegan Jalapeno Cream
Vegan Jalapeno Cream
- Add cashews, garlic, jalapeno, cumin, salt, pepper, lime juice, nutritional yeast and 1/4 cup of almond milk to a vita-mix or other strong blender.
- Process on medium speed until creamy. You most likely will need to add more almond milk until you get a creamy consistency.