Vegan Spinach Artichoke Stuffed Peppers (Print)

Colorful peppers filled with savory spinach, artichokes, and creamy cashew blend

# Components:

→ Vegetables

01 - 4 large bell peppers, any color, tops removed and seeds discarded
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

06 - 1 cup cooked quinoa or brown rice

→ Creamy Filling

07 - 0.5 cup raw cashews, soaked 2 hours and drained
08 - 0.5 cup unsweetened plant-based milk
09 - 2 tablespoons nutritional yeast
10 - 1 tablespoon fresh lemon juice
11 - 1 teaspoon Dijon mustard
12 - 0.5 teaspoon salt
13 - 0.25 teaspoon black pepper

→ Topping

14 - 0.25 cup breadcrumbs, gluten-free preferred
15 - 1 tablespoon olive oil

# Directions:

01 - Preheat oven to 375°F. 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 olive oil until translucent, approximately 3 minutes. Add minced garlic, spinach, and artichokes. Cook until spinach is wilted, about 2 minutes. Remove from heat.
03 - In a blender, combine soaked cashews, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, salt, and black pepper. Blend until smooth and creamy.
04 - In a large mixing bowl, combine sautéed vegetables, cooked quinoa, and cashew cream. Mix thoroughly until well incorporated.
05 - Spoon filling evenly into each bell pepper, pressing down lightly to ensure even distribution.
06 - In a small bowl, mix breadcrumbs with 1 tablespoon olive oil. Sprinkle mixture evenly over the stuffed peppers.
07 - Cover baking dish with foil and bake for 25 minutes.
08 - Remove foil and bake for an additional 10 minutes until breadcrumb topping is golden brown.
09 - Remove from oven and allow to cool for 5 minutes before plating and serving.

# Expert Advice:

01 -
  • The cashew cream is so luxurious you'll forget it's vegan, and honestly, everyone at your table will too.
  • Prep is straightforward enough for a weeknight, but the presentation makes it feel like you spent hours in the kitchen.
  • Each pepper is its own little package, which means everyone gets an equal share and no arguing over portions.
  • Naturally gluten-free if you swap the breadcrumbs, with no complicated substitutions required.
02 -
  • Soaking your cashews is non-negotiable; I learned this the hard way when I tried to skip it, and the texture came out grainy instead of silky smooth.
  • Choose peppers that are roughly the same size so they cook evenly, and make sure they actually stand upright without tipping because nothing is sadder than filling spilling into the baking dish.
  • Drain your canned artichokes thoroughly, or excess liquid will make the filling too wet and cause sogginess instead of that perfect tender consistency.
03 -
  • If your blender struggles with the cashew cream, add the liquid a little at a time and be patient; the cashews will eventually surrender to silkiness.
  • Taste your filling before baking and add more lemon juice if it feels flat, since that acid is what makes everything sing.
  • Buy peppers that feel heavy for their size, which means they have thick walls that hold filling beautifully without getting mushy.
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