Chipotle Stuffed Peppers

Ingredients:

• 1 cup cashews
• 1 tomato
• 1 Tbsp chipotle powder
• 1 tsp chili powder
• ¼ cup lemon juice
• 1 tsp tamari

Filling Ingredients

• 2 cups mushrooms, chopped
• ½ cup green onions, chopped
• 1 cup shredded carrots
• 1 cup shredded zucchini

Final Entree:

• 2 red bell peppers, sliced and deseeded

Directions:

1. Blend all sauce ingredients on high. 
2. Toss together the sauce and the filling ingredients.
3. Fill the pepper halves with ¼ each of the filling.
4. For cooking, you have 3 options:
   #1 - Place them in the dehydrator at 118°F for 4 hours.
   #2 - BBQ on medium heat for 8-10 minutes until vegetables are soft.
   #3 - Bake at 350°F for 20 minutes. 

Check out other recipes by Chef Jenny Ross here.