Bell Peppers Stuffed with Cauliflower and Cashew Sauce
Cauliflower, vegetables, and cashews provide fiber, plant protein, and creamy body without grains. The bell peppers soften and become aromatic, while the tomato-cashew sauce keeps the filling moist during baking. Prepare the dish ahead and bake it just before serving.
Remove the seeds from bell peppers (14 pcs) and blanch them for 1 minute.
Finely chop colored cauliflower (300 g), onion (120 g), carrot (100 g), and parsley (105 g). Dice two peppers from the measured portion and stew the vegetables until partly tender.
Add tomato (800 g), black salt (8 g), khmeli-suneli (4 g), and black pepper (2 g), mix the filling, and stuff the prepared peppers.
Soak cashews (300 g), then blend them with water (600 g), part of the prepared parsley, and the remaining tomato until smooth.
Pour the sauce over the peppers and bake at 180°C for about 50 minutes.
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