Jack O´- Lanterns Stuffed Peppers

Recipe and photographs by Florencia Tagliavini, the NutraMilk nutritionist.

INGREDIENTS

For cashew milk

• 1 cup (150g) cashews
• 1/8 teaspoon Pink Himalayan salt (optional)

For Jack O´- Lanterns

• 4 bell peppers
• 1/2 cup quinoa
• 1 ½ cup cashew milk made with the NutraMilk
• 1 can black beans, drained
• 1 can diced tomatoes
• Salt and pepper, to taste

INSTRUCTIONS

For cashew Milk

• Start by making fresh cashew milk with the NutraMilk:
  • Place cashews in the NutraMilk container.
  • Press Butter cycle, set for 3 minutes.
  • Press Start.
  • Open the container lid, add water and replace lid.
  • Press Mix (do not change the default Mix time).
  • Press Start.
  • Press Dispense.
  • Press Start and open spigot to fill your storage container.

• Preheat the oven to 300˚F.
• Cut the tops off the peppers (keeping the tops to one side) and remove the seeds and any white flesh from inside. Use a small sharp knifer to carve spooky Halloween faces.
• Cook the quinoa according to the package instructions but use cashew milk instead of water.
• Place the cooked quinoa in a large pot over low heat. Add the black beans and diced tomatoes, then season with salt and pepper. Continue to heat, stirring occasionally, until any liquid has evaporated.
• Spoon the mixture into the hollowed-out bell peppers, filling to the top.

• Bake for 20 to 30 minutes, or until the bell peppers are soft but the filling isn’t too dry. This step is optional- you can also use the peppers raw.