Sauce Ingredients

1 cup cashews

1 tomato

1 Tbsp chipotle powder

1 tsp chili powder

¼ cup lemon juice

1 tsp tamari

Filling Ingredients

2 cups mushrooms, chopped

½ cup green onions, chopped

1 cup shredded carrots

1 cup shredded zucchini

For the Final Entrée: 

2 red bell peppers, sliced and deseeded

Directions

• Blend all sauce ingredients on high. Chef tip—juice in your Greenstar a large batch of lemon and orange juice before Father’s Day weekend. This way you will be able to use these fresh citrus notes in all your preparations!
• Toss together the sauce and the filling ingredients.
• Fill the pepper halves with ¼ each of the filling.
• For cooking, you have 3 options:
  #1 - Place them in the dehydrator at 118°F for 4 hours.
  #2 - BBQ on medium heat for 8-10 minutes until vegetables are soft.
  #3 - Bake at 350°F for 20 minutes.