Instant Pot Burrito Bowl Stuffed Peppers

Scaled for 4 portions · 8 steps

4medium to large bell peppers ((red, orange, or yellow))1.5 cupcooked brown rice ((can substitute another cooked grain of choice))4 clovegarlic, (crushed)0.5 cupsweet corn1(15- ounce) can black beans, (drained and rinsed)1 tspEACH: ground chili powder, (onion powder, cumin, and paprika)3 tbspnutritional yeast1 tbspagave nectar ((or organic cane sugar))0.5 cupsalsa of choice, (plus more for serving)0.75 tspkosher salt0.5 tspblack pepper0.5 cupVegan Mexican Cheese Sauce ((recipe below, or store-bought shredded vegan cheese))1lime, (juiced)—Chopped cilantro for serving1 cup(~120g) raw cashews, soaked in water overnight (or soaked in boiling water for 1 hour; soak overnight if you don’t have a high-powered blender)0.5 cup(~112g) vegan unsweetened plain yogurt2 tbspwater or vegetable broth0.5 cup(~120g) salsa of choice, (I used this one)1 tspground cumin0.5 tspchili powder0.5 tspsmoked paprika1 tspkosher salt2 tbspnutritional yeast

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