Step 1

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

Step 2

Prepare the peppers by chopping off the tops and coring them. Set aside the cored peppers but chop up the tops of the peppers to use in the black beans, corn and rice filling.

Step 3

Add the olive oil, onion, crushed garlic, cayenne pepper and cumin to a frying pan and sauté until the onions are softened.

Step 4

Add in the black beans and corn and the chopped pepper tops that you have from topping and coring your peppers and sauté until the peppers are soft but firm.

Step 5

Add the cooked basmati rice and chopped cilantro and mix it in.

Step 6

Pour the cheesy cashew sauce over the top of the black beans, corn and rice and mix it in. Now your filling is ready!

Step 7

Preheat the oven to 400°F (200°C) and place your cored peppers into a 9x13 baking dish and drizzle them with olive oil.

Step 8

Stuff the peppers with the filling and place them into the oven to bake, uncovered, for 35 minutes until browned on top.

Step 9

Serve with chopped avocado and cilantro.