Stuffed Mini Peppers with Vegan Garlic Cashew Spread
Here is the recipe I promised you last week...Stuffed Mini Peppers with Vegan Garlic Cashew Spread that I made with my Vegan Garlic Cashew Spread recipe.
I received two bags of these beautiful yellow, orange, and red organic mini peppers in my delivery from Farmbox Direct (they deliver organic fruits and veggies to your door) and I wasn't really sure what I wanted to make with them.
Then I remembered the traditional "stuffed mini pepper" recipes that usually have a cream cheese filling and decided to make a vegan version of that.
Normally, this is something my two boys would never eat, but I was surprised to find 90% of them were eaten by my youngest son so that officially makes them kid-approved!
These would be great to make for an appetizer for a party or get together and they are ready in less than 15 minutes, including assembly, using a Vitamix to prepare the filling.
They are made with only 6 clean, whole food ingredients and they're organic, raw, vegan, dairy-free, soy-free, no-cook, paleo-friendly, and Medical Medium® compliant.
Gluten-Free Vegan Stuffed Mini Peppers with Vegan Garlic Cashew Spread
Equipment
Ingredients
- 8 organic mini peppers
For the spread:
- 2 cup organic raw cashews
- 4 cloves organic garlic
- ½ cup organic lemon juice
- ½ teaspoon Himalayan pink salt
- 1 pinch organic ground black pepper
Instructions
- Optional: Soak the cashews in filtered/purified water for 15-30 minutes, then rinse and drain. This will make them soft and the filling extra smooth.
Prepare the peppers:
- Cut the top end off the mini peppers, then cut them in half long-wise and set aside.
Prepare the spread:
- Add all ingredients for the filling to a Vitamix and blend until everything is well combined, but still thick, taking care not to over blend it into a liquid consistency and using the tamper if needed.
- Taste and adjust the seasonings to your preference.
Assembly:
- Take a spoonful of the filling and fill the inside of each pepper half.
- Optional: Garnish with fresh chopped cilantro or parsley.
- Store in an air-tight BPA-free container in the refrigerator.
Recipe Notes
Nutrition Information
Copyright Notice
The instructions, notes, and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are copyrighted material. This copyrighted work is protected and licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and the Digital Millenium Copyright Act (DMCA) and cannot be legally used without my written permission.
Want More Healthy Plant-Based Snack Recipes?
Check out these:
- Roasted Smashed Potatoes with Smoked Paprika Habanero Sauce
- Spicy Turmeric Twice Baked Potatoes
- Garlic and Shallot Fingerling Potatoes
- or my CLEAN EATING Cookbook with 75+ plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂
Lisa Dinkins says
I was looking for a roasted pepper recipe. Have you tried roasting the peppers with the cashew spread inside?
Karielyn Tillman says
Hi there Lisa! I have not tried roasting the pepper *with* the cashew spread inside, but don't see why it wouldn't work. I don't think the cashew spread would "bake" or "cook" but may get a little hard on the outer edges maybe.
If you a looking to use roasted peppers, I would roast the peppers first, then add the cashew spread afterwards just to be safe. The next time I make them I will test roasting the cashew spread with the peppers and update the recipe.
Thanks for your question and I hope you give them a try! Karielyn 🙂
MK says
My parents in law loved it!
Karielyn Tillman says
Hi MK! I am so happy to hear that your parent-in-laws loved the cashew spread! Thank you for taking the time to try it out and sharing it with them! Karielyn 🙂
Rosilyn Gregory says
My husband LOVED IT! We're trying a raw vegan diet for a few weeks...Im a vegan and he is not. He wanted the recipe to make himself!!!
Karielyn Tillman says
Hi there Rosilyn! I'm SO happy to hear that you enjoyed the recipe, but mostly because it was husband-approved! I know how hard that can be and especially for a non-vegan husband to give it approval - that means ALOT!
Thanks for trying out the recipe and for taking the time to let me know how much you both liked it...I sincerely appreciate it 🙂
Maria Liza says
Am I able to make this the night before? It’s for a work potluck and I’m in charge of bring an appetizer! And how can I make this recipe to feed about 50 people? Do I double or triple the filling?
Karielyn says
Hi there Maria! Yes, you can make this the night before...just store them in an air-tight container in the refrigerator and if you garnish them, just do it the day you are serving them or right before so the garnish is fresh and not wilted.
The recipe will make approximately 16 pieces (using 8 peppers cut in half), so if I were to serve it to 50 people, I personally would make 4 batches. This would give each person (2) full peppers or (4) pieces which should be plenty for an appetizer.
Thanks for your questions and I hope you enjoy the recipe 🙂
Charlene says
Should the cashews be soaked first?
Karielyn says
Hi there Charlene! You don't ~have~ to soak them first, but if you do, it will make the cashew spread extra smooth and creamy, so it's definitely worth the time and few extra steps. Just soak them for 15-30 minutes in purified/filtered water, drain them and then use them in the recipe.
Thanks for the question and I hope you enjoy it! 🙂