Poblano and Pinto Bean Stuffed Peppers

Ingredients

• 2 poblano peppers
• 1 cup cooked pinto beans
• 2/3 cup cooked brown rice
• 1/3 cup raw cashews, soaked
• 2 tbsp nutritional yeast
• 1 garlic clove
• 1/4 cup diced tomato
• 1/4 onion, diced
• 1 tbsp olive oil
• cumin, salt, lime juice

Method

1. Roast poblanos over flame until blackened; place in a covered bowl 5 min, then peel.
2. Sauté onion and tomato in olive oil, add pinto beans and cumin; warm through.
3. Blend soaked cashews, nutritional yeast, garlic, 1/4 cup water, and lime juice for cheese sauce.
4. Stuff each pepper with bean mixture and rice, arrange in a baking dish.
5. Pour cashew sauce over peppers and bake at 350°F for 15 min.