Vegan Stuffed Mini Peppers with Chia Seeds
These colorful little bites are the kind of appetizer that disappears from the platter before you even sit down. The filling is built on soaked cashews blended with nutritional yeast, fresh lemon juice, and a clove of garlic — the result is a thick, creamy, savory spread that genuinely rivals any dairy-based stuffed pepper you've had. Chia seeds add a subtle texture boost and help the filling hold its shape, while fresh chives and parsley keep every bite bright and herbaceous. The whole thing is completely plant-based without any compromises, so there's no need to swap or substitute a single ingredient. Each pepper half gets mounded with filling and chilled just long enough to firm up, making them easy to pick up and eat without any mess. This recipe makes enough to serve four as a starter or snack, and the prep is straightforward enough that you can have them ready well before guests arrive.
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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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