Are you ready to take your taste buds on a vibrant journey to Mexico without leaving your kitchen? These Vegan Queso Stuffed Mini Peppers are not only a feast for the eyes but also a deliciously creamy and savory delight that will have everyone asking for seconds! Perfect as an appetizer or a snack, they are easy to make and packed with flavor. With just 35 minutes of your time, you can whip up these colorful bites that are sure to impress at any gathering. Dive into this recipe and discover how to create a dish that’s both satisfying and guilt-free!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 12 stuffed peppers
Ingredients
- 12 mini sweet peppers
- 1 cup cashews, soaked
- 1/4 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon lime juice
- Salt to taste
Instructions
- Begin by preparing your ingredients. Gather all the necessary items: 12 mini sweet peppers, 1 cup of soaked cashews, 1/4 cup of nutritional yeast, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of smoked paprika, 1 tablespoon of lime juice, and salt to taste.
- To soak the cashews, place them in a bowl and cover them with water. Let them soak for at least 2 hours, or overnight if possible. This softens the cashews, making them easier to blend into a creamy queso.
- Preheat your oven to 375°F (190°C). This will ensure that your stuffed peppers cook evenly and become tender while the filling warms up.
- Once the cashews are soaked, drain and rinse them under cold water. This helps to remove any excess starch and makes for a smoother queso.
- In a blender or food processor, combine the soaked cashews, nutritional yeast, garlic powder, onion powder, smoked paprika, lime juice, and a pinch of salt. Blend until the mixture is smooth and creamy. You may need to add a little water (1-2 tablespoons) to achieve your desired consistency.
- Taste the queso filling and adjust the seasoning by adding more salt or lime juice if needed. The flavor should be savory, tangy, and a little smoky.
- While blending the queso, prepare the mini sweet peppers. Slice each pepper in half lengthwise and remove the seeds and membranes. This will create a pocket for the queso filling.
- Using a spoon or a piping bag, fill each half of the mini sweet peppers with the cashew queso mixture. Be generous with the filling, ensuring each pepper is well-stuffed.
- Place the stuffed mini peppers on a baking sheet lined with parchment paper. Arrange them in a single layer to ensure even cooking.
- Once the oven is preheated, place the baking sheet in the oven and bake for about 15-20 minutes, or until the peppers are tender and the queso is warm. The tops may also become slightly golden, adding to the flavor.
- After baking, remove the stuffed peppers from the oven and let them cool for a few minutes before serving. This will allow the filling to set slightly.
- Serve the vegan queso stuffed mini peppers warm as an appetizer or snack. They pair well with tortilla chips, salsa, or guacamole for a delightful Mexican-inspired treat.
Tips
- Soak Your Cashews: For the best creamy texture, soak your cashews for at least 2 hours or overnight. This softens them, making it easier to blend into a smooth queso.
- Adjust the Seasoning: Don’t hesitate to taste the queso filling before stuffing the peppers! Adjust the lime juice and salt to suit your personal taste preferences.
- Use Fresh Peppers: Opt for vibrant, fresh mini sweet peppers for the best flavor and crunch. They should be firm and free of blemishes.
- Experiment with Spices: Feel free to add your favorite spices or herbs to the queso mixture. A dash of cayenne pepper can add a nice kick!
- Bake Until Perfect: Keep an eye on your stuffed peppers while they bake. You want them tender but not mushy, and a little golden on top for added flavor.
- Serve with Dips: These stuffed peppers pair wonderfully with salsa, guacamole, or even a side of tortilla chips for a complete snacking experience.
- Make Ahead: You can prepare the filling in advance and store it in the fridge for a day. Just stuff the peppers and bake them right before serving!
Nutrition Facts
Calories: 45kcal
Carbohydrates: g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
