Vegan Spinach Artichoke Peppers

There's something about watching a bell pepper transform from hollow shell to a vessel overflowing with creamy, savory goodness that never gets old. My first attempt at these stuffed peppers was born from pure desperation on a Tuesday night when I had half a container of spinach wilting in the fridge and absolutely nothing appealing to make for dinner. The cashew cream changed everything—suddenly I wasn't just eating roasted vegetables, I was eating something rich and deeply satisfying that made me forget I wasn't eating cheese. These days, I make them for weeknight dinners and for impressing people who still think vegan cooking means lettuce and suffering.

I'll never forget the time my roommate came home to the smell of roasting peppers and asked what restaurant food I'd somehow snuck inside. When I told her I'd made it, she honestly didn't believe me until she tasted it—and then she asked for the recipe before she'd even finished her plate. That moment solidified it for me: this dish has a way of making people feel cared for, like you've put real thought and effort into their meal.

Ingredients

• Bell peppers (4 large, any color): Choose peppers that stand upright on their own and have flat bottoms so they won't tip over in the oven—I learned this the messy way.
• Fresh spinach (2 cups, chopped): Raw spinach works perfectly and wilts down beautifully when sautéed, creating that tender texture that makes every bite satisfying.
• Canned artichoke hearts (1 cup, drained and chopped): They add a subtle earthiness and are already tender, saving you prep work without sacrificing flavor.
• Onion (1 small, finely chopped): This becomes the aromatic backbone that makes the filling taste like someone who knows what they're doing made it.
• Garlic (2 cloves, minced): Fresh garlic is non-negotiable here—it mellows beautifully when cooked and adds a warmth that tinned garlic can never match.
• Cooked quinoa or brown rice (1 cup): Quinoa adds protein and a slightly nutty flavor, while rice makes it heartier and more budget-friendly depending on your mood.
• Raw cashews (1/2 cup, soaked): The soaking step is crucial—it softens them enough to blend into pure silk, creating that cream you'd swear contains dairy.
• Plant-based milk (1/2 cup, unsweetened): Any kind works, though oat milk creates the thickest cream because of its natural body.
• Nutritional yeast (2 tablespoons): This gives you that savory, umami depth that makes the filling taste rounded and complete rather than one-dimensional.
• Lemon juice (1 tablespoon): It brightens everything and prevents the cashew cream from tasting heavy or flat.
• Dijon mustard (1 teaspoon): A small touch that adds complexity and prevents the filling from becoming one-note savory.
• Salt and black pepper (1/2 teaspoon salt, 1/4 teaspoon pepper): Season gradually as you blend because it's easier to add more than to rescue an over-salted batch.
• Breadcrumbs (1/4 cup) and olive oil (1 tablespoon for topping): These create a golden, crispy contrast that makes the texture interesting when you bite through to the creamy filling inside.

Instructions

Set your oven and prepare your vessel:

Heat your oven to 375°F and lightly oil a baking dish—this prevents sticking and creates a little fond at the bottom that tastes incredible. Arrange your hollowed peppers upright in the dish, and they should fit snugly without touching too much.

Build the aromatic foundation:

Heat a skillet over medium, add a splash of olive oil, then sauté your chopped onion until it turns translucent and sweet, about three minutes. You'll know it's ready when the kitchen smells like something good is happening and the onion pieces have lost their sharp bite.

Wilt the greens and soften the artichokes:

Add your minced garlic and let it toast for just a few seconds until fragrant, then throw in the spinach and artichoke hearts. Cook until the spinach collapses into tender strands and everything is heated through, roughly two minutes—don't overcook or the spinach loses its bright color.

Create the creamy magic:

In a blender, combine your drained soaked cashews, plant-based milk, nutritional yeast, lemon juice, mustard, salt, and pepper. Blend until it's completely smooth and creamy, stopping to scrape down the sides if needed—the texture should be thick enough to coat a spoon but still pourable.

Combine everything into filling:

In a large bowl, mix your sautéed vegetables, cooked grain, and cashew cream together gently but thoroughly. Taste it and adjust seasoning because this is your moment to make sure it tastes exactly how you want it to before it goes into the peppers.

Fill and top:

Spoon the filling into each pepper, pressing it down lightly so it settles and you fit as much in as possible. Mix your breadcrumbs with a tablespoon of olive oil, then sprinkle evenly over the tops for that crispy, golden finish.

Bake low then high:

Cover the baking dish with foil and bake for 25 minutes so the peppers soften without the tops burning. Remove the foil and bake another 10 minutes until the breadcrumb topping turns golden brown and the peppers are tender when pierced with a fork.

Rest before serving:

Let everything cool for five minutes so the filling sets slightly and you won't burn your mouth on the first bite. This little pause also lets the flavors settle and makes plating easier.

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There's a particular joy in plating these peppers—they look like jeweled gifts sitting on a plate, all glossy and golden-topped. My partner said it was the first time a vegan meal made her feel like she was eating something luxurious rather than eating around something.

What Makes the Cashew Cream Work

The magic of this filling hinges entirely on that cashew cream, which sounds intimidating but is actually just blended soaked cashews and seasonings. The soaking hydrates the cashews so they blend into something silky rather than grainy, and the nutritional yeast plus mustard add enough savory complexity that you genuinely don't miss cheese. Once you master this cream, you'll start putting it on literally everything.

Variations That Keep It Interesting

The base recipe is flexible enough that you can adapt it based on what's in your kitchen or what you're craving. Sun-dried tomatoes add a concentrated sweet-tart punch, while roasted red peppers create a smoother, sweeter filling that tastes almost luxurious.

Serving and Pairing Ideas

These peppers shine on their own, but I always serve them alongside something bright and fresh to cut through the richness of the cashew cream. A crisp green salad dressed with lemon and olive oil, or even just steamed broccoli, becomes part of the complete meal rather than a side dish.

• A chilled Sauvignon Blanc or sparkling water with fresh lemon echoes the acidity in the filling and feels celebratory without being fussy.
• Leftovers store beautifully in the fridge for up to four days, and reheating gently in a 350°F oven brings back the texture without drying anything out.
• You can absolutely prepare these the night before and bake them when you're ready, making them perfect for meal planning or weeknight sanity.

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These peppers have become my go-to dish when I want to cook something that feels special without requiring special skills. They remind me every time that the best meals are the ones that make people feel nourished and cared for.

Recipe FAQs

→ What can I use instead of cashews for the creamy filling?

Silken tofu or soaked sunflower seeds can replace cashews for a creamy texture, though flavors may vary slightly.

→ Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed peppers in advance and refrigerate. Bake just before serving for best results.

→ Is it possible to swap quinoa with another grain?

Brown rice, couscous, or bulgur work well as alternatives to quinoa, adjusting cook times accordingly.

→ How do I make this dish gluten-free?

Use gluten-free breadcrumbs or omit them for topping and ensure all ingredients are free from gluten contamination.

→ Can I add other vegetables to the filling?

Absolutely! Diced sun-dried tomatoes, roasted red peppers, or mushrooms can be included for extra flavor and texture.

→ What wine pairs best with these stuffed peppers?

A crisp Sauvignon Blanc complements the creamy filling and fresh vegetables with a refreshing balance.