Vegan Spinach and Artichoke Stuffed Peppers (Print View)

Bell peppers filled with creamy spinach, artichokes, and quinoa, baked until tender and golden.

# Components:

→ Vegetables

01 - 4 large bell peppers, any color, tops removed and seeds cleaned
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 - 0.5 cup raw cashews, soaked 2 hours and drained
08 - 0.5 cup unsweetened plant-based milk (almond, soy, or oat)
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 if needed
15 - 1 tablespoon olive oil

# Preparation Steps:

01 - Preheat oven to 375°F. Lightly brush a baking dish with olive oil and arrange the hollowed bell peppers upright in the dish.
02 - Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, approximately 3 minutes. Add minced garlic, chopped spinach, and artichoke hearts. Cook until spinach is wilted, about 2 minutes. Transfer to a plate and set aside.
03 - Combine soaked cashews, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, salt, and black pepper in a blender. Process until smooth and creamy. Transfer to a mixing bowl.
04 - Add sautéed vegetables and cooked quinoa to the cashew cream. Mix thoroughly until well combined and uniform in texture.
05 - Divide the filling mixture evenly among the four bell peppers, spooning it into each one and pressing down lightly to pack the filling.
06 - In a small bowl, combine breadcrumbs with 1 tablespoon of olive oil. Sprinkle the mixture evenly over the top of each stuffed pepper.
07 - Cover the baking dish with foil and bake for 25 minutes at 375°F.
08 - Remove foil from the baking dish and continue baking for 10 minutes until the breadcrumb topping is golden brown.
09 - Remove from oven and allow to cool for 5 minutes before serving.

# Expert Advice:

01 -
  • The filling is so satisfying and creamy that nobody will notice this is completely plant-based.
  • Minimal prep work up front means you can relax while the oven does the heavy lifting.
  • Each pepper is a self-contained meal, perfect for meal prep or feeding people with different dietary needs.
02 -
  • Soaking your cashews is not optional if you want that creamy sauce to actually blend smoothly, so plan ahead or use boiling water to speed it up.
  • Don't skip tasting the filling before you stuff the peppers because you might need to adjust the salt or lemon juice depending on your ingredients.
03 -
  • Choose peppers of similar size so they cook evenly and finish at the same time.
  • Make the cashew cream while the vegetables are sautéing to keep your total active time under 20 minutes.
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