Save These Vegan Spinach and Artichoke Stuffed Peppers are a vibrant and hearty meal, featuring colorful bell peppers filled with a creamy, savory blend of spinach, artichokes, and quinoa. Baked to perfection, this American-Mediterranean fusion dish offers a satisfying plant-based alternative to traditional comfort food.
Save The preparation involves a luscious cashew-based cream that perfectly complements the earthy notes of the artichokes and the freshness of the spinach. Topped with crispy breadcrumbs, each pepper provides a delightful contrast of textures that makes for a truly hearty vegan meal.
Ingredients
- Vegetables: 4 large bell peppers (any color), tops cut off and seeds removed; 2 cups fresh spinach, chopped; 1 cup canned artichoke hearts, drained and chopped; 1 small onion, finely chopped; 2 cloves garlic, minced.
- Grains and Fillers: 1 cup cooked quinoa (or brown rice).
- Creamy Filling: 1/2 cup raw cashews, soaked 2 hours and drained; 1/2 cup unsweetened plant-based milk (almond, soy, or oat); 2 tablespoons nutritional yeast; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard; 1/2 teaspoon salt; 1/4 teaspoon black pepper.
- Topping: 1/4 cup breadcrumbs (use gluten-free if needed); 1 tablespoon olive oil.
Instructions
- Step 1
- Preheat oven to 375°F (190°C).
- Step 2
- Lightly brush a baking dish with olive oil and arrange the hollowed bell peppers upright.
- Step 3
- In a skillet over medium heat, sauté onion in a splash of olive oil until translucent, about 3 minutes. Add garlic, spinach, and artichokes. Cook until spinach is wilted, about 2 minutes. Remove from heat.
- Step 4
- In a blender, combine soaked cashews, plant-based milk, nutritional yeast, lemon juice, Dijon mustard, salt, and pepper. Blend until smooth and creamy.
- Step 5
- In a large bowl, mix sautéed vegetables, cooked quinoa, and cashew cream until well combined.
- Step 6
- Spoon the filling evenly into each bell pepper, pressing down lightly.
- Step 7
- In a small bowl, mix breadcrumbs with one tablespoon olive oil. Sprinkle over the stuffed peppers.
- Step 8
- Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes, until tops are golden.
- Step 9
- Let cool for 5 minutes before serving.
Zusatztipps für die Zubereitung
For the smoothest filling, ensure the cashews are soaked for the full two hours. If you are in a hurry, you can soak them in boiling water for 30 minutes instead. When filling the peppers, press the mixture down lightly to ensure they are well-stuffed and hearty.
Varianten und Anpassungen
For extra flavor, add chopped sun-dried tomatoes or roasted red peppers to the filling. You can also substitute the quinoa for brown rice depending on your preference. To keep the dish gluten-free, always ensure your breadcrumbs are certified gluten-free.
Serviervorschläge
Serve these stuffed peppers with a crisp green salad or steamed vegetables. For a complete dining experience, pair this meal with a chilled Sauvignon Blanc or sparkling water with a fresh lemon wedge.
Save Whether you're looking for a healthy weeknight dinner or a beautiful main dish for guests, these Vegan Spinach and Artichoke Stuffed Peppers are sure to satisfy everyone at the table with their rich flavor and colorful presentation.
Recipe Guide
- → Can I prepare these stuffed peppers ahead of time?
Yes, you can assemble the stuffed peppers up to 24 hours in advance and store them covered in the refrigerator. Bake just before serving, adding a few extra minutes to the cooking time if baking cold.
- → What can I substitute for cashews in the creamy filling?
White beans or silken tofu blended with the same seasonings create a smooth, creamy alternative. For a nut-free version, soak raw sunflower seeds or use canned coconut milk for richness.
- → How do I store leftovers?
Store cooled stuffed peppers in an airtight container in the refrigerator for 3-4 days. Reheat in a 350°F oven for 15 minutes or microwave until warmed through. The filling freezes well for up to 3 months.
- → Can I use different grains besides quinoa?
Brown rice, farro, couscous, or even cooked lentils work beautifully. Use approximately 1 cup cooked grain, adjusting slightly based on preference. Each grain brings slightly different texture and flavor.
- → How do I know when the peppers are done baking?
The peppers should be tender when pierced with a fork, and the topping should be golden brown. If the peppers soften before the topping browns, remove the foil for the final 10 minutes to achieve that golden crust.
- → Are these stuffed peppers gluten-free?
Yes, when using certified gluten-free breadcrumbs and ensuring your quinoa or other grains are labeled gluten-free. The remaining ingredients are naturally gluten-free.