Jalapeno Cheeze Stuffed Peppers

​I'm making these again tonight for my husband with a few simple tweaks that he would prefer, but the base recipe stays the same.  As always, my recipes are Raw Vegan because I AM raw vegan.  They do not need to stay that way.  If you'd like to throw these on a baking tray to warm them up and make them a little squishy before adding the cheeze, go for it!  If you would like to take the stuffing and use it as a salad dressing - yay!  Make my recipe YOUR recipe and then let me know what you thought!  Leave your comments below!

Jalapeño Cheeze Stuffed Mini Peppers
Appliances: Blender
Prep Time:  5 minutes
 
Ingredients

• 1 cup raw Cashews
• 1 Lemon, juiced
• 1 tbsp Onion Powder
• 4 Spinach leaves
• ½ Jalapeño, deseeded
• ½ cup Water
• 1 package Mini Bell Peppers

 
Blend all ingredients, except peppers,  untill smooth, but add the water slowly (it’s easier to pour it in slowly until it’s the consistency you like than try to take out if you add too much).  Cut the stems off each bell pepper and scrap out any seeds within.  Spoon (or pipe, like you would frosting) the cheeze sauce into the bell peppers. Serve and enjoy!

If you loved this recipe, it can be found in UnCookBook #4 or the COMPLETE UnCookBook.  If you are interested in any other recipes, you can find a full list here:  http://www.livingrawbygrace.com/lists-of-recipes.html

---

Purchase a Book Today!