Red Meat Allergy Friendly Vegan Stuffed Mini Peppers with Chia Seeds
Total time30 min
Prep time20 min
Cook time0 min
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Learn more →Ingredients
4 servings
For the filling
- 1 cup raw cashews, soaked in cold water for at least 2 hours, then drained
- 2 tbsp chia seeds
- 3 tbsp fresh lemon juice
- 2 tbsp nutritional yeast
- 1 clove garlic, minced
- 2 tbsp water
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh parsley, finely chopped
For the peppers
- 1 lb mini sweet peppers (about 16–18 peppers)
- 1 tsp olive oil
For serving
- 1 tbsp chia seeds, for garnish (optional)
- 1 tbsp fresh chives, finely chopped, for garnish (optional)
Instructions
- 1
Soak the cashews in cold water for at least 2 hours, then drain and rinse well. If you're short on time, cover with boiling water and soak for 30 minutes, then drain.
- 2
Halve the mini peppers lengthwise and remove the seeds and membranes. Arrange them cut-side up on a baking sheet and brush lightly with the olive oil.
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