Vegan Stuffed Mini Peppers

Total time2 hr 20 min

Prep time20 min

Cook time0 min

4.8

(3)

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Ingredients

6 servings

For the filling

1 ½ cups raw cashews
3 tbsp lemon juice
2 tbsp nutritional yeast
1 tbsp olive oil
1 clove garlic, minced
¼ tsp salt
¼ tsp black pepper
⅓ cup sun-dried tomatoes, finely chopped
2 tbsp fresh chives, finely chopped
2 tbsp fresh basil, finely chopped
¼ tsp smoked paprika

For the peppers

24 mini sweet peppers (about 1 ½ lb)

For serving

1–2 tbsp fresh parsley, chopped (optional)
1 pinch red pepper flakes (optional)

Instructions

1
Place the drained cashews, lemon juice, nutritional yeast, olive oil, garlic, salt, and black pepper in a food processor. Process until completely smooth and creamy, scraping down the sides as needed, about 2–3 minutes — the mixture should be thick and spreadable with no visible cashew pieces.
2
Transfer the cashew mixture to a mixing bowl. Fold in the sun-dried tomatoes, chives, basil, and smoked paprika until evenly distributed.

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