For the stuffed peppers:
4 large bell peppers (any colour will do. Choose peppers with a flat bottom)
1 recipe of Instant Pot Mexican rice
1 recipe of Zengarry Queso sauce
Chopped cilantro and green onions to garnish
Prepare Instant Pot Mexican Rice as per the directions below.
While the Mexican Rice is cooking, wash the peppers. cut the tops off horizontally and clean out the seeds and ridges.
Preheat the oven to 350°F.
Stuff the peppers with Mexican rice and place the covers back on top. Cook in a preheated oven at 350°F for 35-40 minutes until peppers are browned.
Remove from the oven and allow to cool for 10-15 minutes.
Prepare the Zengarry Queso sauce as per the recipe below.
Carefully remove the pepper tops, drizzle each pepper generously with Zengarry Queso sauce and garnish with cilantro and chopped green onions and pickled jalapenos if desired.
Replace the pepper tops at a jaunty angle and serve hot.
Instant Pot Mexican Rice
1 can tomatoes with chilis, liquid included
4 oz. can tomato sauce
1 C. vegetable broth
1 C. rice
1 C. cooked black beans
1/2 onion, chopped
1 clove garlic
1 pkg. Fauxmagerie Zengarry Smokey Jalapeño cashew cheese
2 Tbsp. olive oil
1 tsp. cumin
1/4 tsp. cayenne pepper
1 tsp. chili powder
1 tsp. salt and pepper to taste
Turn Instant Pot on sauté setting. Heat olive oil then add onion. Cook for 5 minutes until softened. Add garlic.
Cook for an additional 5 minutes. Keep stirring. Add rice and continuing stirring for one more minute.
Turn off Instant Pot. Add tomato sauce, tomatoes, beans and vegetable broth. Add cayenne powder, cumin and salt to mixture and combine.
Cover Instant Pot and cook on Rice setting for 8 minutes (or 8 minutes on Manual mode).
Release pressure naturally for 5-10 minutes and then the remainder manually.
Stir in Fauxmagerie Zengarry Smokey Jalapeño cashew cheese.
Zengarry Queso Sauce
1 package of Fauxmagerie Zengarry Smokey Jalapeño cashew cheese
1/2 cup of unsweetened non-dairy milk
1/2 cup prepared salsa
Cayenne pepper to taste
In a small sauce pan combine Fauxmagerie Zengarry Smokey Jalapeño cashew cheese and non-dairy milk over medium low heat. Chop the cheese with a spoon and whisk until smooth and creamy.
Add salsa and cayenne pepper and warm. Not too much, you don't want it to boil or stick to the pan!
Once it's mixed well, you're ready to serve!