Stuffed peppers with cashew pinenut ricotta

Ah, winter has arrived! Tis the season for warm creamy vegetable dishes! These vegan stuffed peppers are truly decadent. My family loved them!

Ricotta 

• 1 cup soaked raw cashew

• 3/4 cup raw pine nuts 

• 2 cloves garlic 

• 2 tbsp nutritional yeast 

• pinch of sea salt 

• 1/2 cup water 
• juice of 1 lemon

• 1 tbsp dried chives 

• 1 tbsp parsley

• 1/2 tsp onion powder 

Stuffing

• 2 garlic cloves 

• 2 cups chopped portabella mushrooms 

• 8 cups chopped kale 

• 8 cups baby spinach leaves 

• 1 tbsp red pepper flakes 

• 1 1/2 cups cooked lentils 

• 1/2 cup cooked brown rice 

•  6 red bell peppers 

1.  To make the ricotta: Add all ingredients to your food processor. Add more water to thin for desired consistency.
2. To make the stuffing:  Water or broth saute the mushrooms and garlic until soft. Add kale and saute until soft. Add more water/broth as needed. Add lentils, spinach, rice, and red pepper flakes. Stir in Ricotta and mix until fully combined.
3. Assembly: Cut the tops of the red bell peppers, and take the core seeds out. Fill the peppers with the stuffing mixture. Put the loaded peppers in a cupcake pan and bake at 350 degrees for 25 minutes. Enjoy!