Quinoa Stuffed Peppers With Jalapeño Cream Sauce
[Vegan, Gluten-Free]

To Make the Jalapeño Cream Sauce:

1. Place a pan on the stove over medium heat. Add olive oil, onion, garlic, cumin, salt, and pepper. Sauté until onions begins to soften (approximately 5-7 minutes), stirring regularly.
2. Add jalapeño and cream cheese to the pan and sauté for an additional 1-2 minutes, or until cream cheese is softened and everything is combined.
3. Add the contents of the pan to a blender with cilantro and 1/4 cup of water. Pulse until combined. Add additional water if needed and taste to adjust seasoning.
4. Pour into a bowl and place in the refrigerator until ready to use.

To Make the Peppers:

1. Preheat oven to 375°F. Pour a couple tablespoons of water into the bottom of a baking dish.
2. Add all of the ingredients (except for the peppers) into a large bowl and stir to combine. Taste filling and adjust seasoning as needed.
3. Fill each pepper with filling mixture and place in the baking dish. Cover with foil and cook for 30-40 minutes, or until peppers are tender.
4. Remove from the oven and top with jalapeño cream sauce and cilantro.