Vegan Philly cheesesteak stuffed peppers.

Ingredients:

For the Stuffed Peppers:

• 4 large bell peppers, any color you prefer
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 16 ounces (450g) mushrooms, thinly sliced (use cremini, portobello, or a mix for a meaty texture)
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1/2 teaspoon dried thyme
• Salt and black pepper, to taste
• 1 cup vegan mozzarella or provolone cheese, shredded (plus more for topping)
• Fresh parsley or chives for garnish (optional)

For the Vegan “Cheese” Sauce:

• 1 cup raw cashews, soaked in hot water for 1 hour or in cold water overnight
• 1/2 cup water
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
  INSTRUCTIONS
  
• Prepare the Cashew “Cheese” Sauce:
  • Drain the soaked cashews and add them to a blender.
  • Add water, nutritional yeast, lemon juice, garlic powder, salt, and black pepper to the blender.
  • Blend until the mixture is smooth and creamy. Adjust the seasoning to your taste. Set aside.
• Prepare the Stuffed Peppers:
  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers, remove the seeds and membranes, and set them aside.
  • In a large skillet, heat the olive oil over medium-high heat.
  • Add the sliced onions and cook for 2-3 minutes until they begin to soften.
  • Add the minced garlic and cook for another 30 seconds until fragrant.
  • Add the sliced mushrooms, red bell pepper, green bell pepper, dried thyme, salt, and black pepper. Cook for 8-10 minutes, or until the mushrooms are tender and have released their moisture.
  • Remove the skillet from heat and stir in the vegan cheese. Mix until the cheese is melted and coats the mushroom mixture.
• Stuff the Peppers:
  • Place the prepared bell peppers in a baking dish.
  • Carefully fill each bell pepper with the mushroom and cheese mixture.
  • Top each stuffed pepper with a generous drizzle of the cashew “cheese” sauce.
  • Sprinkle additional vegan cheese on top, if desired.
• Bake:
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
• Serve