Cheesy Vegan Bean-Rice Stuffed Peppers

Add raw cashews, vegetable stock, crushed garlic, nutritional yeast, salt, onion powder, garlic powder, cumin and sliced jalapeños to a blender and blend until perfectly smooth. Set aside.

Slice the tops off the red and yellow bell peppers and core them. Save the cored peppers for baking and finely chop the tops to use in the filling.

Warm 1 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and crushed garlic; cook until the onion softens, about 4–5 minutes.

Stir in cayenne and cumin, then add the chopped bell pepper tops. Cook 3–4 minutes more, until the peppers are crisp-tender.

Mix in the drained black beans and corn and cook for 2 minutes to heat through.

Add the cooked basmati rice and chopped cilantro. Toss to combine, then season lightly with sea salt and black pepper.

Pour the cashew sauce over the skillet mixture and stir until everything is evenly coated.

Preheat the oven to 400°F (200°C). Arrange the cored peppers upright in a 9×13in (23×33cm) baking dish and drizzle with 1 tbsp olive oil.

Spoon the filling into the peppers, mounding slightly. Bake, uncovered, for 35 minutes, until the tops are golden and the peppers are tender.

Top with chopped avocado and additional cilantro. Taste and adjust salt and pepper if needed, then serve hot.