The following post was originally featured on The Hummusapien and written by Alexis Joseph| MS| RD| LD| who is part of POPSUGAR Select Fitness.
This recipe was birthed when my roommate stuffed the filling of my beloved lentil and kale enchiladas into peppers rather than tortillas. A genius| that woman is!
I was going to tweak the greens and beans in that recipe| stuff it in a pepper| and call it a recipe| but my creative juices got the best of me. I didn’t want the filling to be mush| so I blended the raw cashews with the enchilada sauce and some peppers rather than blending all the ingredients together. Now we have a decadent creamy sauce (that’s secretly healthy!) plus some much-needed texture from the beans| veggies| and quinoa.
Since I’m playing the clean out your freezer/pantry/fridge game| I threw a handful of veggies in these| including frozen spinach and sweet potatoes. Feel free to toss in a handful of fresh spinach or cilantro| too.
To learn more about this recipe| check out The Hummusapien!
For the stuffed peppers:Cooking spray1/2 cup cashews4 large bell peppers8 ounces red enchilada sauce2 cups frozen spinach| thawed with water squeezed out1 heaping cup cooked quinoa (I used frozen)1 15-ounce can black beans| drained and rinsed1 cup grated sweet potato (about 1/2 medium sweet potato)1/2 cup chunky salsa1/2 cup corn1/2 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon cumin1/4 teaspoon cayenne
For the avocado cream:1 avocadoJuice 1 lime1/2 teaspoon salt1/4 cup unsweetened| unflavored almond milk