Save My neighbor showed up one Tuesday with a handful of bell peppers from her garden, and I had no idea what to do with them besides the usual stir-fry routine. That's when I discovered that hollowing them out and stuffing them with something creamy and green could turn a simple vegetable into the kind of meal that feels like you've done something impressive, even though it's surprisingly straightforward. The first time I made these, the kitchen filled with the most comforting aroma of roasted peppers and garlic, and somehow that one batch became a weeknight staple I keep coming back to.
I made these for my sister's dinner party when she went vegan, worried the whole time that I'd disappoint her with something boring. When she took that first bite and paused, I thought I'd messed up, but then she asked for the recipe before dessert was even served. That moment taught me that food made with intention, even when you're nervous, has a way of landing exactly right.
Ingredients
- Bell peppers (4 large, any color): Choose peppers that sit flat on the bottom so they won't tip over while baking; I've learned that red and yellow ones are slightly sweeter than green.
- Fresh spinach (2 cups, chopped): Don't bother with pre-packaged salad spinach since it's too delicate; grab the heartier bunches from the produce section.
- Canned artichoke hearts (1 cup, drained and chopped): Drain them really well so excess liquid doesn't make your filling watery and the peppers soggy.
- Onion and garlic (1 small onion finely chopped, 2 cloves minced): The onion needs to cook until it softens so it disappears into the filling and adds sweetness rather than crunch.
- Cooked quinoa (1 cup): I use quinoa for its fluffy texture and protein, but brown rice works just as well if that's what you have on hand.
- Raw cashews (1/2 cup, soaked 2 hours): This is non-negotiable; soaking them makes them blend into something silky and luxurious that you'd swear was heavy cream.
- Plant-based milk (1/2 cup): Any unsweetened variety works, though oat milk makes the creamiest sauce in my experience.
- Nutritional yeast (2 tablespoons): This ingredient is the secret to that savory, almost cheesy depth that makes people ask if there's cheese hiding in here.
- Lemon juice (1 tablespoon): Brightens everything up so the filling doesn't taste heavy or one-dimensional.
- Dijon mustard (1 teaspoon): A small amount adds mustard's tangy bite without overpowering anything.
- Salt, black pepper, and breadcrumbs: The salt and pepper are your final seasoning balance, while breadcrumbs with olive oil on top give you that golden, crispy texture contrast.
Instructions
- Heat your oven and prep the peppers:
- Set your oven to 375°F and while it's warming, brush a baking dish with a little olive oil so nothing sticks. Slice the tops off your peppers and scoop out all the seeds and white pith inside, then stand them upright in the dish like little edible bowls waiting to be filled.
- Build the base with vegetables:
- Heat some olive oil in a skillet over medium heat and sauté your chopped onion until it turns translucent and softens, which takes about three minutes. Add the garlic, then the spinach and artichokes, cooking just long enough for the spinach to wilt and release its moisture, maybe two minutes more, then take everything off the heat.
- Make the creamy cashew sauce:
- Pour your soaked cashews, plant-based milk, nutritional yeast, lemon juice, mustard, salt, and pepper into a blender and blend until everything comes together into something smooth and pourable. The texture should be like thick cream, not chunks, so blend longer if you need to until it looks completely uniform.
- Combine everything together:
- In a large bowl, mix the cooked quinoa with the sautéed vegetables, then pour in that creamy cashew sauce and stir until every grain and piece of spinach is coated. This is where you get to taste and adjust the seasoning if something feels like it needs more salt or lemon.
- Fill and top the peppers:
- Spoon the mixture into each hollowed pepper, pressing down gently so it's snug and full but not bursting out the top. Mix your breadcrumbs with a tablespoon of olive oil in a small bowl, then sprinkle that golden mixture over each pepper so they get a little crunch when baked.
- Bake until golden:
- Cover the whole baking dish with foil and bake for twenty-five minutes so the peppers soften without the filling drying out. Remove the foil and bake another ten minutes until those breadcrumb tops turn golden and crispy, then let everything cool for five minutes so the peppers stay structurally intact when you plate them.
Save There's something quietly satisfying about watching peppers transform from raw and hollow into this warm, colorful centerpiece on the plate. My partner once said these were the first vegan meal where he didn't miss anything, which felt like the highest compliment possible.
Why This Dish Became My Go-To
These peppers sit in that perfect middle ground between fancy enough to serve company and simple enough to throw together on a Tuesday night when you're tired. I stopped counting how many times I've made them once I realized they always impress without requiring any complicated techniques or hard-to-find ingredients. What really hooked me was discovering that this meal tastes even better the next day when you reheat it, so leftovers are actually something to look forward to rather than tolerate.
Customizing Your Filling
The beauty of this recipe is how adaptable it is once you understand the basic formula of vegetables plus grain plus creamy sauce. I've experimented with swapping in sun-dried tomatoes, roasted red peppers, or even chopped mushrooms without breaking anything. The filling should always taste savory and cohesive, so any additions need to complement those artichoke and spinach flavors rather than fight against them.
Serving and Pairing Ideas
I plate these with either a bright green salad dressed in lemon vinaigrette or some simply steamed broccoli on the side to add freshness and texture. A crisp white wine like Sauvignon Blanc matches beautifully, or if you're skipping alcohol, sparkling water with a squeeze of lemon does something magical. These peppers also refrigerate and reheat wonderfully, making them ideal for meal prep when you want something satisfying waiting for you in the middle of a busy week.
- Serve them straight from the oven while the filling is still warm and the tops are at peak crispiness.
- Leftovers taste great cold the next day or reheated gently in a low oven so nothing dries out.
- Double the recipe easily since it scales up without any fussy adjustments needed.
Save These stuffed peppers proved to me that vegan cooking doesn't mean skipping flavor or satisfaction, it just means getting creative with what's already in your kitchen. Give them a try and I think you'll find yourself making them again sooner than you expect.
Recipe FAQ
- → Can I substitute quinoa with another grain?
Yes, cooked brown rice or millet can be used as alternatives to quinoa for a similar texture and flavor balance.
- → What can I use instead of cashews in the creamy filling?
Soaked sunflower seeds or silken tofu can replace cashews for a creamy texture while keeping it dairy-free.
- → How do I make this dish nut-free?
Replace cashews with a nut-free creamy base like blended cooked potatoes or cauliflower for a similar consistency.
- → What type of bell peppers work best for stuffing?
Any color bell pepper with a sturdy shape works well; red, yellow, or orange peppers add sweetness and vibrant color.
- → Can I prepare the filling in advance?
Yes, the filling can be made a day ahead and stored in the refrigerator to save time when assembling and baking.