Cheesy Jalapeno Pepper Jacks

Cheesy Jalapeno Pepper Jacks

This recipe uses one full can of chickpeas, divided between the filling and the chickpea cheese.

YIELD: two pepper jacks
DIETARY TYPE: dairy, egg, soy, oil and gluten free, vegan

INGREDIENTS FOR PEPPER JACKS:

2 large orange bell peppers*
1/2 cup chickpeas, peeled
3/4 cup cooked quinoa
1 fresh jalapeno, seeded and diced
1/2 to 3/4 cup chickpea cheese sauce (recipe follows)
1/3 cup Erewhon Quinoa Chia cereal, crushed
1 tablespoon nutritional yeast

*if carving pepper jacks, select bell peppers that stand upright

INGREDIENTS FOR CHICKPEA CHEESE SAUCE:

3/4 cup chickpeas, peeled
1/3 cup nutritional yeast
1/3 – 2/3 cup vegetable broth*
1 tablespoon tamari
1 clove garlic, minced
1 tablespoon onion powder
sea salt and pepper

*adjust amount for thinner/thicker sauce consistency

INSTRUCTIONS
Make the Pepper JacksCut the top off each bell pepper. Remove seeds and innards. On the best (flattest) side, carefully carve a jack o lantern face in each pepper, then set aside. Combine 1/2 cup chickpeas with cooked quinoa, diced jalapenos and chickpea cheese sauce. Fill each pepper with chickpea quinoa mixture. Combine crushed cereal and nutritional yeast. Top each pepper with this crumble mixture.

Bake at 300 degrees until cooked through, about 30 minutes.

Make the Chickpea Cheese SaucePeel chickpeas. In food processor, combine chickpeas, nutritional yeast and vegetable broth – process. Add tamari, garlic, onion powder, salt and pepper – continue to process until completely smooth.

source : http://www.attunefoods.com/blog/2013/10/cheesy-jalapeno-pepper-jack-o-lanterns/