Name: Burrito Bowl Stuffed Peppers
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 null bell pepper (red, orange, or yellow); 1.5 cup brown rice (cooked); 4 clove garlic cloves (crushed); 0.5 cup sweetcorn; 1 can black beans (drained and rinsed); 1 tsp chili powder; 1 tsp onion powder; 1 tsp cumin powder; 1 tsp paprika powder; 3 tbsp nutritional yeast; 1 tbsp agave nectar (or organic cane sugar); 0.5 cup salsa (plus more for serving); 0.75 tsp kosher salt; 0.5 tsp black pepper; 1 cup cashews (raw, soaked in water overnight); 0.5 cup plant yogurt (unsweetened plain); 2 tbsp vegetable broth (or water); 0.5 cup salsa; 1 tsp cumin powder; 0.5 tsp chili powder; 0.5 tsp smoked paprika; 1 tsp kosher salt; 2 tbsp nutritional yeast; 1 null lime juice (from 1 lime); 1 to_serve cilantro (chopped)

Instructions

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1

In a mixing bowl, combine brown rice (1.5 cup), garlic cloves (4 clove), black beans (1 can), sweetcorn (0.5 cup), chili powder (1 tsp), onion powder (1 tsp), cumin powder (1 tsp), paprika powder (1 tsp), nutritional yeast (3 tbsp), agave nectar (1 tbsp), salsa (0.5 cup), kosher salt (0.75 tsp), and black pepper (0.5 tsp). Mix thoroughly and adjust seasoning to taste.
2

Prepare the pepper (4 bell) by cutting off the tops and removing the seeds and membranes. Fill each pepper with the rice mixture without overstuffing.
3

Prepare the cheese sauce by blending cashews (1 cup), plant yogurt (0.5 cup), vegetable broth (2 tbsp), salsa (0.5 cup), cumin powder (1 tsp), chili powder (0.5 tsp), smoked paprika (0.5 tsp), kosher salt (1 tsp), and nutritional yeast (2 tbsp) in a high-powered blender until smooth and thick.
4

Pour 0.5 cups of water (1 cup) into the Instant Pot. Place the stuffed peppers on a steamer rack inside the pot. Secure the lid and set to Pressure Cook on high for 5 to 6 minutes.
5

Perform a quick pressure release. Carefully open the lid and spoon the prepared cheese sauce over the peppers. Close the lid for 2 minutes to warm the sauce, or place under a broiler for a few minutes.
6

Finish with a squeeze of lime juice (1) and a garnish of cilantro (1). Serve with extra salsa.