- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Servings: 6
Ingredients
- 1 15 ounce can black beans, drained & rinsed
- 5 tablespoons olive oil, divided
- 1 ½ cups cooked wild rice
- ¾ cup vegan bacon, cooked & crumbled
- ¾ cup grilled corn
- ½ cup green onions, sliced
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 6 bell peppers, tops removed & seeded
- For the Vegan Blue Cheese Dressing:
- 1 ¼ cups Ripple Half & Half
- 1 cup raw cashews, soaked in 3 cups water overnight
- 1 ½ tablespoons apple cider vinegar
- 1 tablespoon nutritional yeast
- 1 tablespoon white miso paste
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon dried dill weed
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
- ¼ cup firm tofu, crumbled
Directions
- Make the blue cheese dressing: Drain the water from the cashews.
- To a high speed blender (or using an immersion blender) add cashews, Ripple Half & Half, apple cider vinegar, nutritional yeast, white miso paste, salt, onion powder, dill, black pepper, and cayenne pepper. Process until smooth. Taste, and adjust seasoning as needed.
- Stir in crumbled tofu then transfer to a bowl, cover with plastic wrap, and place in the refrigerator.
- Preheat grill to medium-high heat. Coat peppers with 2 tablespoons olive oil.
- Place peppers on grill, turning once, until slightly charred in spots, 5-8 minutes. Remove from heat and place peppers in a large skillet or grill pan.
- To a medium mixing bowl add black beans, rice, vegan bacon, corn, green onions, remaining 3 tablespoons olive oil, garlic, salt, and pepper. Stir to combine.
- Fill each bell pepper half with the filling.
- Place stuffed peppers back on the grill and cook for 5 more minutes.
- Remove from grill and serve with a drizzle of the blue cheese dressing.
