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  • Shayah Muller

Cashew Stuffed Peppers

These stuffed peppers are delicious and super easy to make!

Mine are vegetarian, but you can easily add some lean, organic chicken or turkey if desired. I prefer red peppers but you can use orange, green, or yellow as well. Remember to wash all vegetables thoroughly.

Recipe makes 6 halfs (3 peppers)

- Slice the tops off your peppers and cut them in half. Place them on a baking pan and set aside.

- In a small pot cook 1 cup of quinoa with 1.5 cups of vegetable broth. Set aside.

- Chop up 1 large head of broccoli, 1 yellow onion, and 3 stalks of celery. Bring to a sizzle in a medium frying pan with 1 Tbsp avocado or coconut oil.

- Add 1/2 Tsp of chili powder, oregano, garlic powder, and cumin.

- Add 3/4 of a cup raw unsalted cashew nuts.

- Reduce the heat and add the quinoa to the frying pan. Mix everything together.

- Scoop into the pepper halfs and place them in the oven for 20 minutes at 375 degrees.

- Let cool for 5 minutes.



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