stuffed peppers w/ chipotle “cream”
Serves: serves 4
  • peppers (I used 2 poblanos, and 3 small anaheims)
  • 1-2 tablespoons olive oil
  • 1 shallot or small onion
  • 2 cloves garlic, chopped
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1-2 tablespoons tamari or soy sauce
  • 1-2 tablespoons adobo sauce, (from the can of chipotles used below)
  • 1 cup cooked quinoa
  • ½ cup corn kernels
  • ½ cup black beans
  • 1 teaspoon (eyeball it), agave syrup or honey
  • ¼ cup chopped scallions
  • juice of 1 juicy lime
Chipotle Cashew Cream:
  • 1 cup raw unsalted cashews, soaked for at least a few hours
  • 1 clove of garlic
  • 1 chipotle pepper from a can of chipotles in adobo (2 if you want it extra spicy)
  • ¼ cup fresh lemon juice
  • 1-2 tablespoons olive oil
  • ½ cup water (more as needed)
  • salt, pepper
  1. Preheat oven to 450 degrees. Slice peppers in half, remove the seeds and ribbing. Place cut side up on a baking sheet and drizzle with olive oil, salt and pepper. Roast the peppers in the oven for about 20 minutes or until they become tender and lightly blackened.
  2. In a large skillet, heat the olive oil. Add the shallots and cook until soft and translucent. Add the garlic, cumin and coriander and cook for just a few seconds until fragrant. Add the tamari, a squeeze of lime, and stir.
  3. Add in the quinoa, corn, black beans, agave syrup and stir to incorporate. Let that heat through for a few minutes stirring only occasionally. Remove from heat, stir in the scallions. Taste and adjust seasonings. (I erred on the side of over-seasoning because it balances out when it's all together with the peppers)
  4. For the Chipotle Cashew Cream: Blend everything together in a high speed blender (preferably a vitamix or blendtec). Taste and adjust seasoning. Add more water or olive oil to thin to your desired consistency.
  5. Stuff filling into the roasted pepper halves and top with chipotle cream.
Recipe by Love and Lemons at