Stuffed Peppers with Rice and Black Beans with Cashew-based Cheese Sauce

Directions

Step 1: Cook Rice

1. Rinse rice in cold water.

2. In a pan, add rice, water, salt, and oil.

3. Bring to a boil. Then lower heat and simmer for 15 to 20 minutes with the lid on.

Step 2:

1. Meanwhile, boil the sweet potatoes for the cheese sauce. They are ready when a fork easily passes through. Make sure the cashews have been soaked, otherwise see notes for quicker option.

Step 3:

1. Open the can of black beans and rinse well using a strainer. Set aside.

Step 4: Make the mixture for the stuffed peppers:

1. In a pan, on medium heat, sauté the garlic and onions for about 5 minutes.

2. When the onions are translucent, add the cooked rice (about 5 cups), basil-tomato sauce, black beans, and spices. Mix well and cook for 5 minutes.

3. Incorporate the spinach into the mixture. Once wilted, the filling is ready.

4. Cut the pepper in half, lengthwise. Remove the stem and seeds from the peppers.

5. Put ½ cup of filling in each pepper half.

Step 5:

1. Bake the stuffed peppers for 20 to 25 minutes at 350 degrees.

Étape 6 :

1. Pendant que les piments farcis sont au four, faire la sauce fromage à base de cajou

2. Mix all ingredients in a blender until smooth and uniform. See note for consistency with water.