Vibrant and flavorful, these vegan stuffed mini sweet peppers bring a delightful combination of textures and tastes. Sweet mini peppers are filled with a savory mixture of grains, sun-dried tomatoes, fresh herbs, and a touch of creamy goodness. Their bright colors and balanced flavors make them an eye-catching, crowd-pleasing dish for any occasion.
Ingredients
12 Mini Sweet Bell Peppers, halved and seeded
1 cup Vegan Ricotta or Cream Cheese (vegan ricotta recipe on this website)
1/4 cup Nutritional Yeast
1/4 cup Vegan Manchego Cheese (plus additional for topping)
1/4 cup finely Chopped Spinach
2 Tablespoons Chopped Fresh Basil or Parsley
1 tsp Garlic Powder
1/4 tsp Red Pepper Flakes (optional)
Salt and Pepper to taste
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper, set aside.
Mix the vegan ricotta or cream cheese and manchego cheese with nutritional yeast, spinach, basil or parsley, garlic powder, chili flakes, salt, and pepper in a bowl.
Fill each pepper half with the mixture and place them on a baking sheet. Top each pepper with additional manchego cheese.
Bake for 15-20 minutes, until the peppers are tender and the filling is warmed through.
Serve warm or at room temperature.
Note: You can also serve these peppers cold if you prefer.
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