Late summer is the perfect time of year to try these little quiches that are baked in bell peppers. They make such a tasty and beautiful presentation!
6 large bell peppers, green, yellow and red
1 lb. firm tofu
1/2 cup raw cashews
3/4 cup water
2 Tbsp. cornstarch
1/2 tsp. cumin
1/2 tsp. turmeric
2 garlic cloves
1/4 tsp. chili pepper
2 tsp. salt or to taste
1/2 cup black olives, sliced
1/2 cup sundried tomatoes, sliced
1/2 cup Ortega chilies, sliced
1/4 cup scallion, chopped
Cleam and cut tops of peppers, set aside. Blend cashews with water until very smooth. Add tofu, cornstarch, garlic, and seasonings and continue blending until smooth. Fold in olives, sundried tomatoes, chilies, and scallions. Spoon mixture into prepared peppers. Place in baking dish and bake at 350 degrees for 45 minutes.
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