Mexican-inspired•healthy

Instant Pot Burrito Bowl Stuffed Peppers

All the things you love about burritos and burrito bowls, conveniently stuffed into a healthy bell pepper!

Ingredients

Quantities are shown as originally provided.

4 medium to large bell peppers ((red, orange, or yellow))
1 1/2 cups cooked brown rice ((can substitute another cooked grain of choice))
4 cloves garlic, (crushed)
1/2 cup sweet corn
1 (15- ounce) can black beans, (drained and rinsed)
1 teaspoon EACH: ground chili powder, (onion powder, cumin, and paprika)
3 tablespoons nutritional yeast
1 tablespoon agave nectar ((or organic cane sugar))
1/2 cup salsa of choice, (plus more for serving)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup Vegan Mexican Cheese Sauce ((recipe below, or store-bought shredded vegan cheese))
1 lime, (juiced)
Chopped cilantro for serving
1 cup (~120g) raw cashews, soaked in water overnight (or soaked in boiling water for 1 hour; soak overnight if you don’t have a high-powered blender)
1/2 cup (~112g) vegan unsweetened plain yogurt
2 tablespoons water or vegetable broth
1/2 cup (~120g) salsa of choice, (I used this one)
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1 teaspoon kosher salt
2 tablespoons nutritional yeast

1
In a bowl, mix together the cooked brown rice, garlic, black beans, corn, spices, nutritional yeast, agave, salsa, salt and pepper. Taste the mixture and adjust seasonings accordingly.
2
Cut off the top parts of each bell pepper and remove the membranes and seeds. Fill each pepper with the rice filling, but do not overstuff.
3
Pour 1/2 cup of water in the inner pot of the Instant Pot. Place the stuffed peppers on top of a steamer rack and place inside the inner pot.
4
Secure the lid and select the Pressure Cook or Manual setting at high pressure and reduce the cook time to 5 or 6 minutes (use 5 minutes for medium peppers, 6 minutes for larger peppers).
5
Once the timer is done, perform a quick pressure release by switching the Pressure Release knob from Sealing to Venting.
6
Open the lid and spoon some of the Vegan Cheese Sauce or shredded vegan cheese on top of each stuffed pepper. Close the lid for 2 minutes to heat up the cheese. Or, transfer the cheese-topped peppers to an ovenproof dish and place under your oven’s broiler for a few minutes until the cheese has melted.
7
Sprinkle on some lime juice and chopped cilantro. Serve with salsa of choice.
8
Drain the soaked cashews and pat dry. Add the cashews, along with the remaining cheese sauce ingredients, to a high-powered blender (or food processor). Blend until thick, creamy, and smooth. The sauce should be quite thick and creamy. Taste for seasonings.