INGREDIENTS:

Filling:
10 Large Peppers for stuffing
1 onion, chopped
4 small elongated red peppers, diced
2 habanera peppers, diced small
2 cups cherry tomatoes
8 oz. baby Portobello mushrooms, sliced
2 cups chopped kale
2 Tbs. chopped garlic
1-½ t. salt
½ t. pepper
1 can black beans
1 cup frozen organic corn

2 cups cooked brown rice
1 t. cumin
1 t. chipotle powder
½ t. smoked paprika
Chopped parsley or cilantro for garnish

Cashew Lime Crema:

3 cups cashews, soaked 3 hours or more, then drained
2 cups water
Juice of 1 lime, plus 3 Tbs. Lime juice
1 t. chipotle powder
1 t. salt

Crumb Topping

½ cup unsweetened organic corn flakes, crushed
½ cup crushed tortilla chips

INSTRUCTIONS:

For Crema

Blend all ingredients in blender or food processor until smooth. Adjust to taste.

For the Filling;

1. Sauté the onion in olive oil until translucent.

2. Add the garlic and peppers and cook for a few more minutes.

3. Add the spices, salt & pepper, along with the mushrooms and kale and cook for 5 minutes, until they are soft.

4. Add the cherry tomatoes and continue cooking, until all the tomatoes have broken down.

5. Add the beans and frozen corn and continue cooking for a few minutes, letting the flavors come together.

Stuffing the Peppers:

1.Cut the peppers in half and scoop out the seeds and ribs from the peppers.

2.Lay them out in a single layer in a baking dish or roasting pan.

3. Fill each pepper with the filling. Pour half of the Cashew Crema over the peppers, and sprinkle with the crushed crumb topping.

4. Bake in 350 oven for 40 minutes, until peppers are soft.