Instant Pot Burrito Bowl Stuffed Peppers

Ingredients

• 1 teaspoon ground cumin
• 3/4 teaspoon kosher salt
• 1/2 cup sweet corn
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 3 tablespoons nutritional yeast
• 1 lime, (juiced)
• 4 medium to large bell peppers ((red, orange, or yellow))
• 1 1/2 cups cooked brown rice ((can substitute another cooked grain of choice))
• 4 cloves garlic, (crushed)
• 1 (15- ounce) can black beans, (drained and rinsed)
• 1 teaspoon EACH: ground chili powder, (onion powder, cumin, and paprika)
• 1 tablespoon agave nectar ((or organic cane sugar))
• 1/2 cup salsa of choice, (plus more for serving)
• 1/2 cup Vegan Mexican Cheese Sauce ((recipe below, or store-bought shredded vegan cheese))
• Chopped cilantro for serving
• 1 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)
• 1/2 cup (~112g) vegan unsweetened plain yogurt
• 2 tablespoons water or vegetable broth
• 1/2 cup (~120g) salsa of choice, (I used this one)