Vegan Spinach Artichoke Peppers (Printable)

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

# What You’ll Need:

→ Vegetables

01 - 4 large bell peppers (any color), tops cut off and seeds removed
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 fresh 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

# How To Make:

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 - In a skillet over medium heat, sauté chopped onion in a splash of olive oil until translucent, approximately 3 minutes. Add minced garlic, chopped spinach, and artichoke hearts. Cook until spinach is completely wilted, about 2 minutes. Remove from heat.
03 - In a blender, combine soaked cashews, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, salt, and black pepper. Blend until smooth and creamy.
04 - In a large bowl, mix sautéed vegetables, cooked quinoa, and cashew cream until well combined.
05 - Spoon the filling evenly into each bell pepper, pressing down lightly to distribute evenly.
06 - In a small bowl, mix breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the stuffed peppers.
07 - Cover the baking dish with aluminum foil and bake for 25 minutes.
08 - Remove foil and bake for an additional 10 minutes until tops are golden brown.
09 - Allow peppers to cool for 5 minutes before serving.

# Top Tips:

01 -
  • The cashew cream tastes so luxuriously indulgent that nobody will guess it's completely plant-based.
  • You can prep everything ahead of time and bake when you're ready, making it perfect for chaotic weeknights or meal planning.
  • Colorful peppers mean this looks impressive on the table without requiring any fancy techniques.
02 -
  • Don't skip soaking the cashews—I once tried blending them dry and ended up with gritty cashew bits that never fully incorporated, ruining an otherwise perfect batch.
  • The cashew cream thickens slightly as it cools, so if it seems too thick when blending, it's actually perfect—trust the process and resist the urge to add more milk.
03 -
  • If your peppers are different sizes, fill the smaller ones first so the larger ones can hold extra filling without overflowing—this small adjustment prevents frustration and waste.
  • The breadcrumb topping browns faster than the peppers cook, so covering with foil for the first 25 minutes prevents burnt tops and ensures tender peppers every time.
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