Spinach and Artichoke Stuffed Bell Peppers

Ingredients

• 4 bell pepper
• 5 oz baby spinach leaves
• 14 oz canned artichoke heart quarters, drained and chopped
• 1.5 cups vegan cheese, shredded or crumbled
• 3 cloves garlic
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 cup parsley
• 1 tsp oregano
• 1 tsp dried basil
• 0.5 yellow onion, finely diced
• 2 tbsp nutritional yeast
• 2 tbsp pine nuts
• 0.5 cup canned white cannellini beans

Instructions