Burrito Bowl Stuffed Peppers
These flavorful bell peppers are packed with all your favorite burrito bowl essentials: seasoned brown rice, hearty black beans, sweet corn, and zesty salsa. Perfectly tenderized in the Instant Pot and finished with a rich, creamy cashew-based Mexican cheese sauce, this oil-free dish is a healthy and satisfying twist on a vegetarian classic.
Instructions
- 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.
Nutrition Facts
Per portion