Anti Inflammatory Vegan Stuffed Mini Peppers
Total time2 hr 20 min
Prep time20 min
Cook time0 min
4.8(3)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!