The other day I made some Herbed Cashew Cream Stuffed Mini Peppers for a snack. 🌶️ I’m glad that I wrote down the recipe because they turned out very well!
So easy, so tasty.
Cashews always amaze me with how they can replicate common cream-based meals, being cream cheese in this case. And better yet, cashews are very healthy! Besides being a great source of healthy fat and protein, cashews are high in selenium, zinc, magnesium, iron and phosphorous.
If you’re looking for something a little spicier, you can swap out the sweet mini peppers for jalapenos to make jalapeno poppers 😍 we’re thinking of doing that next time.
I also think they would be fun to make on the BBQ! Either wrap them up in tinfoil or watch them with a careful eye so they don’t burn.
Here’s the recipe — be sure to save it for later!
Herbed Cashew Cream Stuffed Mini Peppers
Ingredients
- 6-8 sweet mini peppers sliced in half lengthwise and de-seeded (or sub jalapenos)
- 1 cup cashews
- 1/2 cup water
- 3 tsp white wine vinegar or lemon juice
- 1 tbsp nutritional yeast
- 1 tsp salt
- 1 tsp garlic powder
- 2 tsp dried parsley
- 1 tsp dried dill
- 1/8 cup breadcrumbs to top **omit or sub gluten-free breadcrumbs to make gf
Instructions
- Blend everything (minus the peppers and breadcrumbs) in a high powered blender until smooth.
- Spoon about 1-2tbsp of mixture into the halved peppers.
- Top each filled pepper half with breadcrumbs.
- Bake at 425f on a lined baking pan for 15-20 minutes, or until the breadcrumbs turn golden brown. Keep an eye on them so they don’t burn.
I hope you enjoy this recipe!
Let me know if you end up making these Herbed Cashew Cream Stuffed Mini Peppers! Post a picture of it on Instagram and tag me at @Naturally_Makayla
If you like this recipe, you may also like the recipes for these Crispy Plant-Based “Parmesan” Potatoes or this Spinach and Hemp Seed Pesto.
