Vegan Ratatouille-Stuffed Bell Peppers with Herbes de Provence Cashew Cream

Ingredients

• For the Ratatouille Filling

• 2 medium zucchini, diced zucchini

  2 medium zucchini, diced
• 1 small eggplant, diced eggplant

  1 small eggplant, diced
• 1 red onion, chopped red onion

  1 red onion, chopped
• 2 medium tomatoes, chopped tomatoes

  2 medium tomatoes, chopped
• 2 cloves garlic, minced garlic

  2 cloves garlic, minced
• 1 tbsp tomato paste tomato paste

  1 tbsp tomato paste
• 1 tbsp olive oil olive oil

  1 tbsp olive oil
• 1 tsp herbes de Provence herbes de provence

  1 tsp herbes de Provence
• Salt and black pepper, to taste black pepper

  Salt and black pepper, to taste

• For the Stuffed Peppers

• 4 large bell peppers (red, yellow, or orange), halved and seeded bell peppers

  4 large bell peppers (red, yellow, or orange), halved and seeded

• For the Herbes de Provence Cashew Cream

• 1/2 cup raw cashews (soaked for 2 hours or boiled for 10 minutes) raw cashews

  1/2 cup raw cashews (soaked for 2 hours or boiled for 10 minutes)
• 1/3 cup water water

  1/3 cup water
• 1 tbsp lemon juice lemon juice

  1 tbsp lemon juice
• 1 tsp herbes de Provence herbes de provence

  1 tsp herbes de Provence
• 1/2 tsp salt salt

  1/2 tsp salt
• 1 tsp dijon mustard dijon mustard

  1 tsp dijon mustard

• For Serving

• Fresh basil, chopped fresh basil

  Fresh basil, chopped