Cashew and Spinach Stuffed Peppers

Ingredients

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• Sweet Mini Peppers Sweet Mini Peppers 8 1 & 1/3 cups
• Raw Cashew Nuts Raw Cashew Nuts 125g 1 cup
• Lemon Lemon 1 1
• Table Salt Table Salt 1/2 tsp 1/2 tsp
• Olive Oil Olive Oil 1 tsp 1 tsp
• Baby Spinach Baby Spinach 15g 1/2 cup

Instructions

1. 1.Place cashews in a bowl, add boiling water, cover with cling film and soak for at least 1 hr.
2. 2.Slice peppers in half, deseed and set aside.
3. 3.Heat olive oil in a small pan over medium heat, add spinach and cook until just wilted, set aside to cool.
4. 4.Drain cashews and transfer to a blender.
5. 5.Add freshly squeezed juice from a lemon, add salt and blend until smooth (similar texture to ricotta cheese).
6. 6.Add cashew mixture and cooled spinach to a bowl and stir to combine.
7. 7.Fill the peppers with cashew and spinach mixture.
8. 8.Enjoy cold, topped with chilli flakes, or bake in a preheated oven at 180c for 5 to 10min.

Nutritional Information

• Calories:
  196
• Fat:
  13g
• Sodium:
  4969mg
• Carbs:
  14g
• Sugar:
  5g
• Protein:
  6g