Vegan Spinach Artichoke Peppers (Printable)

Bell peppers filled with creamy spinach, artichokes, and grains, baked for a hearty vegan delight.

# What You’ll Need:

→ 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 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
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, gluten-free if needed
15 - 1 tablespoon olive oil

# Directions:

01 - Set oven to 375°F and allow to reach full temperature.
02 - Lightly brush a baking dish with olive oil and arrange hollowed bell peppers upright in the dish.
03 - Heat olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, approximately 3 minutes. Stir in minced garlic, spinach, and artichoke hearts. Cook until spinach wilts completely, about 2 minutes. Transfer to a plate.
04 - Combine soaked cashews, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, salt, and black pepper in a blender. Process until smooth and creamy in consistency.
05 - In a large bowl, fold together sautéed vegetables, cooked quinoa, and prepared cashew cream until evenly incorporated.
06 - Divide filling evenly among bell peppers, spooning mixture into each cavity and pressing gently to compact.
07 - In a small bowl, combine breadcrumbs with 1 tablespoon olive oil until mixture resembles coarse sand. Distribute evenly over stuffed peppers.
08 - Cover baking dish with aluminum foil and place in preheated oven. Bake for 25 minutes.
09 - Remove foil and continue baking for 10 minutes until breadcrumb topping achieves golden-brown coloration.
10 - Remove from oven and allow peppers to cool for 5 minutes before plating and serving.

# Expert Tips:

01 -
  • The creamy cashew filling tastes indulgent without any dairy, which shocked even my non-vegan guests.
  • Stuffed peppers look impressive on the table but honestly require less skill than they appear.
  • Everything comes together in under an hour, perfect for weeknight cooking when you want something that feels special.
02 -
  • If your cashew cream looks thick and grainy, your cashews didn't soak long enough, which I learned the hard way before my first dinner party.
  • The foil covering is essential because it steams the peppers tender; removing it at the end is what crisps the tops and keeps the filling from drying out.
03 -
  • Use a food processor instead of a blender if your blender struggles with thick cashew cream; the food processor is more forgiving with thicker mixtures.
  • Always taste your filling before stuffing the peppers so you can adjust seasoning while you still have time to fix it.
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