Stuffed Peppers Ingredients

1/2 cup Organic Cashews
8oz Organic Enchilada Sauce
4 large Organic Bell Peppers
2 cups Organic Baby Spinach
1 cup Quinoa (cooked) 
1-15oz can Organic Black Beans
1 cup grated Organic Sweet Potato
1/2 cup of your favorite Salsa
1/2 cup Organic Corn
1/2 tsp Himalayan Sea Salt
1/2 tsp Cumin
1/2 tsp Cayenne

Avocado Topping Ingredients

1 Organic Avocado
1 Organic Lime
1/2 tsp Himalayan Sea Salt
1/4 cup Water


Soak Cashews in hot water


1. Begin by rinsing 1/2 cup of uncooked quinoa in a fine mesh strainer.  Add the quinoa to a saucepan and add 1 cup of water and bring to a boil then reduce the heat to low and leave it covered to cook for 15-20 minutes.

2. Preheat your over to 375°.  Next cut the tops of your bell peppers (keep as close the top as you can) set aside the tops, we'll be chopping those up in a just a bit.  Remove any seeds and the white membranes from inside the bell peppers.  Place the peppers in a baking dish with the cut side facing up.  Bake for 15-20 minutes.

 3. Take the tops of your peppers and cut approximately 1/2 cup of peppers.  Save the parts you didn't use for another dish or add it to your compost pile, try not to waste ingredients 😉

4. Add the enchilada sauce, cashews (drained), and chopped peppers (optional: add a small handful of chopped onions) to a blender and mix until everything is well combined.

5. In a large bowl combine the black beans, salsa, corn, grated sweet potato, baby spinach, quinoa, Himalayan sea salt, and cayenne.  After you've thoroughly combined these ingredients mix in the enchilada sauce.

6. Add the enchilada filling to your bell peppers.

7. To make the avocado topping simply add your avocado, lime, Himalayan sea salt, and water to a blender and mix until it has a smooth consistency.  Then add it to your stuffed bell peppers.