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Quinoa Stuffed Peppers With Jalepeno Cheese Sauce Recipe

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This recipe for Quinoa Stuffed Peppers With Jalepeno Cheese Sauce, by , is from Easy Vegan for Busy Parents, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Shersy Benson

Category:
Category:
 

Jalepeno Cheese Sauce


Ingredients:  
Ingredients:  
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 jalapeno roughly chopped
8 oz. vegan cream cheese
1/2 bunch cilantro
1/4 - 1/2 cup water

Directions:
Directions:
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 jalapeņo and cream cheese to the pan and cook for an additional 1-2 minutes, or until cream cheese softens 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.

This is excellent as a nacho cheese sauce, to pour over blackbean burgers or have it for taco night toppings. I like to make a double batch for the week.
 

Quinoa Peppers


Ingredients:  
Ingredients:  
3 large bell peppers cut in half and deseeded
1/2 cup jalapeno 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

Directions:
Directions:
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 jalapeņo cream sauce and cilantro.

I like to prep these on the weekend and wait to cook them until the evening we will have dinner. The leftovers work well as a salad topper the next day as well.

 

 

 

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