STUFFED BELL PEPPERS

3 bell peppers

cashew cheese sauce +6 TBSP nutritional yeast flakes

1 cup broccoli

1 cauliflower

1 cup chopped portabella mushroom

1 cup arugula

 1/2 tsp garlic powder
1/4 tsp black pepper
a pinch of cumin
olive oil

Make the cashew cheese sauce; follow linked recipe, adding 6 TBSP nutritional yeast flakes plus enough water until the whole sauce is the consistency of water.  Heat mixture on a saucepan over medium high heat until thick.

Remove the stems and seeds from the bell peppers.

Place mushrooms in a bowl with garlic powder, black pepper and cumin, toss and rub seasonings into the mushrooms.  Add cauliflower and broccoli to bowl, drizzle with olive oil and toss to coat.  Bake at 425 degrees until tender.

Fill bottom of each pepper with 3 teaspoons of the cheese sauce

fill halfway with veggies

top with cheese

let bake at 425 degrees until pepper is soft

dont worry about stuffing it all, you can put the leftover cheese or broccoli/ mushrooms on side and its still delicious

garnish with lightly fried arugula.