Vegan Spinach Artichoke Stuffed Peppers (Print Version)

Tender peppers filled with savory spinach-artichoke blend and creamy cashew sauce

# What You'll Need:

→ Vegetables

01 - 4 large bell peppers (any color), tops cut off and seeds removed
02 - 2 cups fresh spinach, chopped
03 - 1 cup canned artichoke hearts, drained and chopped
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced

→ Grains and Fillers

06 - 1 cup cooked quinoa or brown rice

→ Creamy Filling

07 - 1/2 cup raw cashews, soaked 2 hours and drained
08 - 1/2 cup unsweetened plant-based milk (almond, soy, or oat)
09 - 2 tablespoons nutritional yeast
10 - 1 tablespoon lemon juice
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Topping

14 - 1/4 cup breadcrumbs (use gluten-free if needed)
15 - 1 tablespoon olive oil

# Steps to Follow:

01 - Preheat oven to 375°F (190°C). Lightly brush a baking dish with olive oil and arrange the hollowed bell peppers upright.
02 - In a skillet over medium heat, sauté onion in a splash of olive oil until translucent, about 3 minutes. Add garlic, spinach, and artichokes. Cook until spinach is wilted, approximately 2 minutes. Remove from heat.
03 - In a blender, combine soaked cashews, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, salt, and pepper. Blend until smooth and creamy.
04 - In a large bowl, mix sautéed vegetables, cooked quinoa, and cashew cream until well combined.
05 - Spoon the filling evenly into each bell pepper, pressing down lightly.
06 - In a small bowl, mix breadcrumbs with one tablespoon olive oil. Sprinkle evenly over the stuffed peppers.
07 - Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until the tops are golden brown.
08 - Allow to cool for 5 minutes before serving.

# Additional Tips::

01 -
  • They look fancy enough to impress someone but require zero fancy techniques, just good ingredients and a blender.
  • The filling is so creamy and satisfying that nobody misses anything, even people who usually eat meat.
  • You can prep everything ahead and bake right when you need dinner, making weeknight cooking feel manageable.
02 -
  • Those cashews absolutely must be soaked or you'll end up with a grainy, sandy texture instead of the creamy dream you're going for.
  • Don't skip the foil-covered first bake because the peppers need gentle heat to become tender, and exposed heat would scorch the tops before the peppers were done.
03 -
  • Prep everything the night before and store the filling separately from the peppers, then bake fresh right before dinner for maximum flavor and texture.
  • If your blender struggles, a food processor works fine, but you might need to pulse longer to get it truly smooth.
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