Save to Pinterest My friend texted me on a Tuesday asking if I could make something impressive but actually doable, and these stuffed peppers came to mind instantly. There's something magnetic about how a hollowed pepper becomes a little vessel waiting to be filled with something delicious. I'd been curious about that cashew cream situation for months, and this felt like the perfect moment to stop wondering and just blend it up. The kitchen smelled incredible within minutes, all garlic and wilted spinach, and I knew we were onto something good.
I made this for a dinner party where one guest mentioned she'd gone vegan, and I watched her face light up when she realized the filling was creamy without any dairy. She asked for the recipe three times that night, which felt like the ultimate compliment. That moment reminded me that cooking for people is really about meeting them where they are, not asking them to compromise on flavor or satisfaction.
Ingredients
- Bell peppers, 4 large (any color): Pick ones that stand upright without rolling, and varied colors make the finished dish gorgeous on the plate.
- Fresh spinach, 2 cups chopped: The heat wilts it down dramatically, so don't be intimidated by the volume before cooking.
- Artichoke hearts, 1 cup canned, drained and chopped: Canned is perfectly fine here and saves you from wrestling with fresh ones, trust me.
- Onion, 1 small, finely chopped: This gets translucent and sweet in the skillet, building the flavor foundation for everything else.
- Garlic, 2 cloves minced: Mince it small so it distributes evenly and doesn't create any surprising bursts of raw garlic.
- Quinoa, 1 cup cooked (or brown rice): Quinoa adds a slight nuttiness and complete protein, but rice works beautifully if that's what you have.
- Raw cashews, 1/2 cup soaked 2 hours and drained: Soaking is the secret that makes them blend into actual velvet, not gritty paste.
- Plant-based milk, 1/2 cup unsweetened: Almond, soy, or oat all work, and unsweetened lets the nutritional yeast shine through.
- Nutritional yeast, 2 tablespoons: This is the umami bomb that makes the whole filling taste savory and complex, almost cheesy.
- Lemon juice, 1 tablespoon: Brightness cuts through richness and prevents the filling from tasting one-dimensional.
- Dijon mustard, 1 teaspoon: A small amount adds subtle tang and depth without tasting like a condiment.
- Salt and black pepper, 1/2 teaspoon and 1/4 teaspoon: Season to taste because everyone's preferences vary slightly.
- Breadcrumbs, 1/4 cup with 1 tablespoon olive oil for topping: Oil keeps them from drying out and makes them golden instead of bland.
Instructions
- Set up and prep:
- Preheat your oven to 375 degrees and brush a baking dish with a little oil so nothing sticks. Cut the tops off your peppers, scoop out the seeds and membranes until they're hollow shells, and stand them upright in the dish like they're waiting for something wonderful to happen.
- Build the base flavor:
- Heat a splash of oil in a skillet over medium heat and cook that chopped onion until it turns translucent and smells sweet, maybe three minutes. Stir in the garlic, then dump in the spinach and artichokes, cooking just until the spinach goes from bright green to silky soft, about two minutes.
- Make the creamy magic:
- Get your blender ready and throw in those soaked cashews, plant-based milk, nutritional yeast, lemon juice, mustard, salt, and pepper. Blend until it's completely smooth and pourable, stopping once to scrape down the sides if needed because nobody wants chunks of cashew in their filling.
- Combine everything:
- In a large bowl, mix together the sautéed vegetables, cooked quinoa, and that creamy cashew sauce until it's all evenly distributed and looks like a cohesive filling. Taste it and adjust seasoning because this is your chance to make sure it tastes like something you actually want to eat.
- Fill the peppers:
- Spoon the filling into each pepper, pressing down gently so it's packed but not so aggressively that you crack them. They should be filled generously but not overflowing, kind of like a little edible gift box.
- Make them golden:
- Mix breadcrumbs with the tablespoon of oil in a small bowl, then sprinkle that mixture over the tops of each stuffed pepper. Cover everything loosely with foil and slide it into the oven.
- The two-stage bake:
- Bake covered for 25 minutes while the peppers soften and the filling heats through. Remove the foil and bake another 10 minutes so the breadcrumb topping can turn golden and slightly crispy.
- Rest and serve:
- Let everything cool for five minutes so the peppers firm up slightly and won't collapse when you pick them up. Transfer to plates and maybe add a squeeze of fresh lemon juice right before eating.
Save to Pinterest What struck me most was how something so simple to make looked like restaurant-level food when it came out of the oven, those golden tops catching the light just right. The house smelled like comfort and intentionality, which is exactly what I want food to do.
The Cashew Cream Revelation
I used to think you needed dairy to get that creamy texture, but learning to soak cashews and blend them changed everything in my kitchen. The soaking step feels like you're doing nothing, but you're actually opening up the structure of the cashew so it becomes almost silky when blended. Once I understood that simple principle, I started using cashew cream in everything from pasta to soups to desserts.
Why Peppers Are the Perfect Vehicle
Bell peppers are one of those rare ingredients that become something entirely different when cooked, turning from crisp and vegetable-forward to soft and sweet. The natural cavity is practically designed for stuffing, and the pepper itself becomes part of the dish rather than just a container. Plus they look stunning on the plate, which means less work making something feel restaurant-quality.
Flexibility and Variations
The beauty of this recipe is that the base formula is rock solid, but you can dress it up based on what you have or what you're craving on any given day. The filling is forgiving enough to accept add-ins without losing its integrity, and swaps are usually successful when you think about flavor balance. This is the kind of recipe that gets better the more times you make it because you learn what versions make you happiest.
- Sun-dried tomatoes or roasted red peppers add richness and a slight tang that plays beautifully with the spinach and artichokes.
- A handful of fresh herbs like basil or dill can replace some of the nutritional yeast if you want a fresher flavor profile.
- If you don't have quinoa, brown rice, farro, or even cooked lentils work and will change the flavor profile in interesting ways.
Save to Pinterest Make these when you want to eat something that feels both nourishing and special, or when someone in your life needs convincing that plant-based cooking isn't about deprivation. They're the kind of meal that makes you feel good before, during, and after eating it.
Common Recipe Questions
- → Can I make the filling ahead of time?
Yes, prepare the filling up to 24 hours in advance and store it refrigerated in an airtight container. Stuff the peppers just before baking for best results.
- → What can I substitute for cashews?
Try using soaked sunflower seeds or blended white beans for a similar creamy texture. Alternatively, store-bought vegan cream cheese works well too.
- → How do I store leftovers?
Keep cooled stuffed peppers in an airtight container in the refrigerator for 3-4 days. Reheat in a 350°F oven for 15-20 minutes until warmed through.
- → Can I freeze these stuffed peppers?
Absolutely. Freeze individually wrapped peppers for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.
- → What other grains work in this filling?
Brown rice, farro, wheat berries, or even couscous make excellent substitutes for quinoa. Adjust cooking time accordingly and ensure grains are fully cooked before mixing.
- → How do I know when the peppers are done?
The peppers should be tender when pierced with a fork, and the breadcrumb topping should be golden brown. The filling should be hot throughout and slightly bubbling.