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 boy’s 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 and paleo-friendly.
Want more healthy snack recipes? Check out Roasted Smashed Potatoes with Smoked Paprika Habanero Sauce, Spicy Turmeric Twice Baked Potatoes, Garlic and Shallot Fingerling Potatoes or my Clean Eating Cookbook with an entire chapter of 20 healthy, clean eating snack recipes just like this one that you will love!
5 Fast Facts About Red Peppers:*
- high in anti-oxidants
- 1 cup contains 195.8% DV of vitamin C
- excellent source of carotenoids
- contains potential anti-cancer benefits
- helps reduce inflammation
5 Fast Facts About Cashews:*
- packed with dietary fiber
- rich in “heart friendly” mono-saturated fatty acids
- rich source of minerals
- high in magnesium and copper
- excellent source of antioxidants
5 Fast Facts About Garlic:*
- regulates blood sugar levels
- lowers high blood pressure
- contains anti-bacterial and analgesic properties
- anti-viral
- helps to lower cholesterol levels
5 Fast Facts About Apple Cider Vinegar:*
- anti-viral, anti-bacterial, anti-fungal
- maintains proper pH balance in the body
- regulates blood pressure
- helps to reduce bad cholesterol
- loaded with potassium
5 Fast Facts About Lemons:*
- extremely alkaline to the body
- blood purifier
- excellent for detoxification
- balances blood sugar levels
- contains powerful anti-bacterial properties
5 Fast Facts About Himalayan Pink Salt:*
- contains 84 minerals
- unrefined, unprocessed, raw
- promotes stable pH balance in cells
- controls water levels in the body
- aids digestion and facilitates better nutrient absorption
*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Stuffed Mini Peppers with Vegan Garlic Cashew Spread
Prep
Total
Yield 12 - 16 pieces
Raw / Vegan / Gluten-Free / Dairy-Free / Soy-Free / No-Cook / Paleo-Friendly
Ingredients
- 6 - 8 organic mini peppers
For the filling:
- 1 cup organic raw cashews
- 2 cloves organic garlic
- 1/4 cup organic lemon juice
- 1 teaspoon organic apple cider vinegar
- 1/4 teaspoon Himalayan pink salt
Instructions
Prepare the peppers:
- Cut the top end off the mini peppers, then cut them in half long-wise. Set aside.
Prepare the filling:
- 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.
- 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. Adjust seasonings to your preference.
Assembly:
- Take a spoonful of the filling and fill the inside of each pepper.
- Optional: Garnish with fresh chopped cilantro or parsley.
- Store in an air-tight BPA-free container.
- Enjoy!
Notes
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The recipe and photographs for "Stuffed Mini Peppers with Vegan Garlic Cashew Spread" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
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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?
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 🙂
Should the cashews be soaked first?
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! 🙂