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Herbed Cashew Cream Stuffed Mini Peppers

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes

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.