Hemp Chipotle Aioli with Stuffed Bell Peppers | Vegan, Dairy-Free
Recipe and photography by Nourished Ways
Using our hemp butter and coconut oil, this smokey recipe is just the summer delight you’ve been seeking, with a little kick at the end.
2 Tbsp Artisana Organic Coconut Oil
3 bell peppers
1 can organic pinto beans
1 quarter red onion- diced
3 cups mushrooms- diced- shiitake preferred
2 bay leaves
½ tsp paprika
½ tsp turmeric powder
¼ tsp cumin
1 cup pumpkin seeds
1 cup sundried tomatoes- diced
½ cup Artisana Hemp Butter - (can also use our Artisana Hemp & Brazil Nut Butter)
1 Tbsp chipotle powder
½ tsp smoked paprika
⅛ cup water
⅛ cup olive oil
1 lemon juiced
Salt to taste
Ingredients for Peppers
Ingredients for Hemp Aioli
Turn oven on to 425F for the peppers (or skip and keep them raw for an extra crunch)
In a blender combine all ingredients for aioli on high. If needed, add a little bit of water as it blends to make a smooth creamy texture. This will make 4 oz worth or ½ cup of sauce.
Slice bell peppers in half and de-seed them. Bake for 7 min, and then broil for 3 min on high. If you prefer them more crunchy and raw, then skip the oven step.
Toast the pumpkin seeds in a pan until golden brown (3-5 min), once done, chop them up a little with a knife for texture then place in a side bowl.
Then turn heat on the pan to medium-low, add coconut oil and spices first and let the herbs cook in the oil. This releases the aroma even more. Add onions and mushrooms. Once sauteed and cooked thoroughly, add sundried tomatoes and pinto beans for 1 min then place in the bowl with pumpkin seeds and mix together.
Drizzle the hemp chipotle aioli over peppers and serve. Store any extra in the fridge. Enjoy!