Vegan Spinach Artichoke Peppers (Printable)

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

# What You'll Need:

→ Vegetables

01 - 4 large bell peppers, any color, tops removed and seeds discarded
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

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 (almond, soy, or oat)
09 - 2 tablespoons nutritional yeast
10 - 1 tablespoon 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 It:

01 - Preheat oven to 375°F (190°C). Lightly brush a baking dish with olive oil and arrange the hollowed bell peppers upright in the dish.
02 - Heat 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 fully wilted, about 2 minutes, then 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 in consistency.
04 - In a large mixing bowl, combine the sautéed vegetable mixture, cooked quinoa, and prepared cashew cream. Mix thoroughly until evenly distributed.
05 - Divide filling evenly among the four bell peppers, spooning the mixture into each pepper and pressing down gently to compact.
06 - In a small bowl, combine breadcrumbs with 1 tablespoon olive oil. Sprinkle this mixture evenly over the top of each stuffed pepper.
07 - Cover the baking dish with aluminum foil and bake for 25 minutes.
08 - Remove foil and continue baking for an additional 10 minutes until the breadcrumb topping achieves a golden brown color.
09 - Allow the stuffed peppers to cool for 5 minutes before serving.

# Expert Advice:

01 -
  • The creamy cashew filling tastes so decadent you'll forget it's completely plant-based, and honestly, your non-vegan friends won't believe you either.
  • These peppers are genuinely filling—the quinoa, artichokes, and spinach make it a complete meal without needing sides, though a salad is never wrong.
  • Meal prep magic: bake a double batch and reheat them throughout the week for lunches that feel special, not repetitive.
02 -
  • Soaking your cashews matters more than you think—if you skip this or don't drain them well, your cream turns gritty and grainy instead of silky, and no amount of blending fixes it.
  • Don't overfill the peppers; leave about half an inch of room at the top so the filling doesn't spill out during baking, and the breadcrumb topping stays put.
  • Room temperature cashew cream is thicker than warm, so if you're making this ahead, let it come to room temperature before blending to get the consistency right.
03 -
  • Don't peel or remove the skin from your bell peppers—it keeps them structurally sound during baking and adds a subtle vegetal depth to the overall dish.
  • If you're making these for a crowd, partially prep them the morning of by hollowing the peppers and making your cashew cream, then just do the final assembly and bake when guests are about to arrive for maximum fresh-from-the-oven impact.
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