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