Vegan Stuffed Mini Peppers

Total time2 hr 20 min

Prep time20 min

Cook time0 min

4.8

(3)

These little bites pack a serious flavor punch, and they come together without any cooking required — just a food processor and a handful of whole ingredients. Soaked cashews blended with lemon juice, nutritional yeast, and garlic create a filling that is genuinely creamy and rich, hitting all the notes you'd expect from a dairy-based spread without a drop of it. Folded through with sun-dried tomatoes, fresh basil, chives, and smoked paprika, the filling is bright, savory, and layered in a way that feels anything but simple. Each sweet mini pepper half becomes a little vessel for that bold, herbaceous mixture — colorful, poppable, and perfect for a crowd. The recipe makes enough to fill 24 pepper halves, so it's a natural fit for a party platter or a shareable appetizer spread. No baking, no fuss — just prep, fill, and serve, with optional parsley and red pepper flakes to finish things off beautifully.

About Fig

Fig 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!