Save to Pinterest My friend Sarah showed up at my door one Tuesday evening with four bell peppers and a mission: she'd gone fully vegan and wanted to prove it didn't mean sacrificing flavor. We ended up in my kitchen, the peppers standing like little edible bowls waiting to be filled, and something clicked when that cashew cream hit the blender. Now whenever I see those peppers at the market, I think of her skeptical face turning into genuine surprise at the first bite.
I made these for a potluck once where half the guests were vegan and half weren't, and honestly, both camps were fighting over the last pepper. There's something so satisfying about serving something colorful and whole that everyone can enjoy together, no explanations needed.
Ingredients
- Bell peppers: Choose a mix of colors if you can—red, yellow, and orange are naturally sweeter and make the dish look gorgeous on the table.
- Fresh spinach: Don't worry if it looks like a huge pile before cooking; it wilts down dramatically and adds nutrients without tasting bitter if you cook it just right.
- Canned artichoke hearts: Drain them well and chop them fairly small so they distribute evenly throughout the filling instead of getting caught on your fork.
- Quinoa: Cook it ahead if you can; it gives the filling structure and keeps it from being too soft when you bite into it.
- Raw cashews: Soaking them isn't optional—it's what transforms them into that silky cream you'll want to eat with a spoon.
- Plant-based milk: Use whatever you have on hand; oat milk makes it creamier, while almond keeps it lighter.
- Nutritional yeast: This is what gives it that savory, almost cheesy depth that makes people ask what your secret ingredient is.
- Breadcrumbs: Toss them with olive oil before sprinkling so they actually crisp up instead of staying pale and sad on top.
Instructions
- Get your oven ready:
- Preheat to 375°F and grab a baking dish you love looking at, since these peppers are going to be front and center on your table.
- Prepare the peppers:
- Cut the tops off and scoop out all the seeds and white bits inside; they come out easier under cool running water if you use your fingers and a small spoon.
- Build the flavor base:
- Heat a skillet, add your chopped onion with a splash of olive oil, and listen for that gentle sizzle—once it's soft and starting to turn golden, the kitchen already smells like dinner.
- Add the greens and hearts:
- Toss in your minced garlic, then the spinach and artichokes, letting everything get cozy together for a couple of minutes until the spinach goes dark and limp.
- Make the cashew cream:
- Combine your soaked cashews, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, salt, and pepper in the blender and process until it looks like thick, pourable cream with no grainy bits.
- Combine everything:
- In a big bowl, fold together your sautéed vegetables, cooked quinoa, and that luxurious cashew cream, mixing gently so you don't break up the spinach pieces.
- Fill the peppers:
- Spoon the mixture into each pepper cavity, pressing down just enough so it settles but not so hard that you break the pepper skin.
- Make the topping:
- Mix your breadcrumbs with olive oil until they look like wet sand, then distribute them over the top of each pepper for that golden crust you're after.
- Bake low then high:
- Cover with foil and let them steam for 25 minutes, then uncover and bake 10 minutes more until the tops turn golden brown and the peppers are soft enough to pierce easily.
- Rest and serve:
- Let them sit for 5 minutes so the filling sets up slightly and becomes easier to eat without everything tumbling out.
Save to Pinterest These stuffed peppers taught me something about vegan cooking that I didn't expect: it's not about mimicking traditional food, it's about letting ingredients shine on their own terms. That cashew cream, the nutty quinoa, the earthiness of spinach—they create something that stands completely on its own merit.
Customizing Your Filling
Once you master the basic formula, you can play with variations depending on what you have and what mood you're in. I've added sun-dried tomatoes for richness, roasted red peppers for a hint of smoke, and even some fresh dill when I was feeling fancy. The beauty is that the cashew cream base holds everything together, so you can be adventurous without breaking the recipe.
Making It a Complete Meal
These peppers are substantial enough to stand alone, but they sing when you pair them with something fresh alongside. A crisp green salad with a tangy vinaigrette cuts through the richness, while steamed broccoli or roasted vegetables add bulk if you're extra hungry. I've even served them cold the next day with a drizzle of tahini sauce for a completely different meal.
Storage and Make-Ahead Tips
You can assemble these the night before and keep them covered in the fridge, which means less stress on a busy day and flavors that have time to get to know each other. They reheat beautifully in a low oven, and leftovers will last about three days if you keep them in an airtight container. If you're meal prepping, you could even freeze them unbaked, though you'll need to add a few extra minutes to the baking time.
- Make the cashew cream up to two days ahead and store it in the fridge so it's ready when you need it.
- Prep all your vegetables in the morning and store them in containers, then you're just five minutes away from dinner.
- These freeze well after baking, so double the batch and tuck some away for emergencies.
Save to Pinterest These stuffed peppers have become my go-to when I want to cook something that looks impressive but feels honest and easy. There's real magic in how simple ingredients transform into something that brings people together.
Recipe FAQs
- → Can I make these stuffed peppers ahead of time?
Yes, prepare the filling and hollow the peppers up to 24 hours in advance. Store components separately in the refrigerator. Assemble and bake when ready to serve, adding 5-10 minutes to the baking time if starting from cold.
- → What can I substitute for cashews?
White beans or silken tofu blended with plant-based milk and nutritional yeast can replace cashews. The texture will be slightly less creamy but still satisfying. For nut-free options, use coconut cream or a commercial vegan cheese sauce.
- → How do I store leftovers?
Place cooled stuffed peppers in an airtight container and refrigerate for up to 4 days. Reheat in a 350°F oven for 15-20 minutes until heated through. The peppers may soften slightly after reheating but will remain delicious.
- → Can I freeze these stuffed peppers?
Freeze assembled, unbaked peppers individually on a baking sheet, then transfer to freezer bags. Bake from frozen at 375°F for 45-50 minutes, covering with foil for the first 35 minutes to prevent over-browning.
- → What other grains work well in this filling?
Brown rice, farro, wheat berries, or even cauliflower rice can substitute for quinoa. Adjust cooking time if using uncooked grains—precook them until tender before mixing with the vegetables and cream sauce.