Cashew Ricotta Stuffed Peppers
INGREDIENTS
- 12 mini sweet peppers (or piquillo)
- 120g cashews, soaked four hours
- 2 tbsp lemon juice
- 1 tbsp nutritional yeast
- 1 small garlic clove
- 2 tbsp chopped basil
- 1 tbsp chopped chives
- Salt
NUTRITION
Per serving
230
Calories
7g
Protein
14g
Carbs
15g
Fats
METHOD
1
Make the ricotta
Drain the cashews and blend with lemon juice, nutritional yeast, garlic, salt and three tablespoons of cold water until smooth.
2
Fold the herbs
Tip the cashew cream into a bowl and fold in the chopped basil and chives by hand.
3
Roast the peppers
Halve the peppers and remove seeds. Roast at 200C for ten minutes until tender but still bright.
4
Stuff and broil
Spoon the ricotta into each pepper half. Run under a hot grill for two minutes until the tops just blister.
VEG.ARMY TIP
Soak the cashews in boiling water for thirty minutes if you forgot the long soak.
