Enchilada sauce
1. Heat olive oil in a pan over medium heat.
2. Sauté onions and garlic for 5 mins. to infuse the oil.
3. Stir in roasted red peppers, tomato juice, vegetable base, and chipotle seasoning. Whisk to combine.
4. Heat over low until the mixture reaches 165° F.
5. Blend the mixture in a blender or using an immersion blender until smooth, adding hot water gradually to achieve desired consistency. Keep warm.

Zucchini sauce
1. Heat olive oil in a pan over medium-high heat.
2. Sauté zucchini, jalapeño, and garlic for about 5 mins., allowing them to char slightly.
3. Add green onions and sauté for an additional minute.
4. Transfer mixture to a blender.
5. Add oregano, black pepper, kosher salt, and cilantro.
6. Blend, gradually adding hot water to reach desired consistency.
7. Keep sauce warm for plating.

Pepper stuffing
1. Bring vegetable stock to a boil.
2. Add quinoa, reduce heat, and simmer covered for 12-15 mins. Set aside.
3. Heat a pan with avocado oil. Add onions, zucchini, and yellow squash. Sauté for 2 mins or until al dente.
4. Stir in the black beans, garbanzo beans, corn, and chipotle seasoning. Toss until the mixture reaches 165° F. Keep warm.
5. Preheat the oven to 350° F.
6. Toss sweet potatoes and butternut squash with olive oil and 1 tbsp chipotle seasoning.
6. Spread evenly on a sheet pan.
7. Bake for 10-15 mins or until cooked through and slightly crisp.
8. In a large bowl, mix quinoa, bean-vegetable mixture, and roasted squash mixture. Keep warm.

Chipotle seasoning
1. Combine ground cumin, ground coriander, chili powder, lemon pepper, garlic salt, and paprika, mix well.

Peppers
1. Steam halved peppers for about 3 mins. until al dente.
2 Drain peppers and pat dry.
3. Fill each pepper with prepared stuffing.
4. Bake peppers at 350° F for 5 mins.
5. Add a smaller scoop of enchilada sauce in the center of the green sauce.
6. Place a stuffed pepper on the sauces, ensuring both sauces are visible.
7. Garnish with microgreens or chopped fresh cilantro.