Creativ Cashew Cream

Ancho Chile Cashew Cream Stuffed Peppers

Ancho Chile Cashew Cream Stuffed Peppers

Serves 4




4 Large Red Peppers

1 container of Creativ Ancho Chile Cashew Cream

1 can black beans

1 cup cooked rice, white or brown, or cooked quinoa

1 cup frozen corn, microwaved,

½ teaspoon garlic powder

½ teaspoon cumin

1/8 teaspoon red pepper flakes (more if you like it spicy)

1/8 teaspoon salt



  1. Spray a baking dish with oil.
  2. Cut tops off peppers and set aside.
  3. De-seed peppers and wash.
  4. In a large bowl add beans, rice, corn, cashew cream and spices and mix thoroughly.
  5. Stuff each pepper with the mixture.
  6. Spray peppers with oil.
  7. Add tops to peppers
  8. Cover pan with foil
  9. Bake under 350 for 45-50 minutes