Save to Pinterest My kitchen smelled like roasted garlic and something green when my friend Maya opened my fridge last spring, hunting for dinner inspiration. She pulled out a bunch of spinach and half a can of artichokes, then pointed at the rainbow of bell peppers sitting on my counter. Within an hour, we'd stuffed four of them with this creamy, dreamy filling and didn't stop talking about how satisfying they were until we'd cleaned our plates. That meal became the one I make whenever I want to feel like I'm doing something restaurant-worthy without much fuss.
I made these for a potluck once where I wasn't sure anyone would eat the vegan dish, and three people came back asking for the recipe before dessert was even served. My coworker Tom actually said it was the first time he'd understood why people got excited about vegetables, which might be the highest compliment I've ever received in a kitchen context.
Ingredients
- Bell peppers (4 large, any color): Choose ones that stand upright steadily, as wobbly peppers will spill filling during baking.
- Fresh spinach (2 cups, chopped): Fresh tastes brighter than frozen, and it wilts down so quickly you'll barely believe how much you started with.
- Canned artichoke hearts (1 cup, drained and chopped): Don't skip the draining step or your filling gets watery and falls apart when baked.
- Onion (1 small, finely chopped): The finer you chop it, the better it distributes flavor throughout the filling without adding bulk.
- Garlic (2 cloves, minced): Mince it small enough that you get garlic in every bite of the finished pepper.
- Cooked quinoa (1 cup): Brown rice works just as well and costs less, so use whatever grain feels right for your kitchen.
- Raw cashews (1/2 cup, soaked 2 hours): The soaking is non-negotiable because hard cashews won't blend into that velvety cream you're after.
- Unsweetened plant-based milk (1/2 cup): Oat milk makes the creamiest result, but any unsweetened variety works fine.
- Nutritional yeast (2 tablespoons): This is what gives the filling its savory, almost cheesy depth.
- Lemon juice (1 tablespoon): Fresh lemon cuts through richness and makes everything taste brighter and more alive.
- Dijon mustard (1 teaspoon): A small amount adds complexity without making the filling taste like mustard.
- Salt and black pepper: Taste as you go because the filling needs proper seasoning to shine.
- Breadcrumb topping with olive oil: This gets golden and crispy, providing texture contrast that makes the dish feel complete.
Instructions
- Get Your Oven Ready:
- Preheat to 375°F and lightly brush a baking dish with olive oil so your peppers don't stick and burn on the bottom.
- Prepare the Peppers:
- Cut off the tops and scoop out all the seeds and white membrane inside, making sure each pepper can stand upright without wobbling in the dish.
- Sauté the Aromatics and Greens:
- Heat a splash of olive oil in a skillet over medium heat and cook the onion until it turns translucent and soft, about three minutes. Add minced garlic, let it become fragrant for about thirty seconds, then toss in the spinach and artichokes, stirring until the spinach is completely wilted and any excess moisture has cooked off.
- Make the Creamy Sauce:
- Combine your soaked and drained cashews with the plant-based milk in a blender, then add nutritional yeast, lemon juice, Dijon mustard, salt, and pepper. Blend on high until the mixture is completely smooth and tastes balanced—you should taste the lemon brightness and savory yeast without anything tasting harsh.
- Combine Everything:
- Pour the cashew cream into a large bowl with the sautéed vegetables and cooked quinoa, stirring gently until everything is evenly coated and combined without breaking down the artichoke pieces.
- Stuff the Peppers:
- Divide the filling among the four peppers, spooning it in and pressing down lightly so each one is packed full but not overflowing, then use your spoon to level off the tops.
- Add the Crispy Topping:
- Mix breadcrumbs with one tablespoon of olive oil in a small bowl until the texture resembles damp sand, then sprinkle evenly over each stuffed pepper so they all brown at the same rate.
- Bake Covered Then Uncovered:
- Cover the dish tightly with foil and bake for twenty-five minutes so the peppers steam and soften, then remove the foil and bake another ten minutes until the breadcrumb tops turn golden brown and the peppers are completely tender when pierced with a fork.
- Rest Before Serving:
- Let the peppers cool for about five minutes so the filling sets slightly and becomes easier to eat without falling out.
Save to Pinterest There's something special about setting a plate of these peppers down in front of someone and watching their expression shift from polite interest to actual surprise. I've seen people who claim they don't like vegetables lean back and smile after their first bite because somehow the combination tastes more satisfying than the sum of its parts.
Why This Dish Works So Well
The structure of a stuffed pepper does half the work for you because each one is already a self-contained, beautiful serving. The creamy cashew filling balances the slight bitterness of raw spinach, while the artichokes add an earthy umami note that keeps the whole dish feeling grounded and substantial rather than vegetable-forward in a way that leaves you hungry two hours later.
Building Flavor Layers
What makes this filling taste less like health food and more like something you'd order at a restaurant is the combination of sautéed aromatics, bright lemon juice, and that savory nutritional yeast working together. The Dijon mustard is nearly invisible in the final dish but contributes a subtle complexity that makes people pause and ask what you did differently, and the answer is usually just that you didn't skip the small things.
Serving and Storage Wisdom
These peppers taste wonderful straight from the oven when everything is at its crispiest, but they're also genuinely good eaten cold the next day, which makes them excellent for meal planning if you're looking to cook once and eat several times. They pair beautifully with a sharp green salad because the acidity cuts through the richness, and leftover peppers actually get better as the flavors meld overnight.
- Store leftovers in an airtight container in the refrigerator for up to four days, and reheat gently covered with foil so the tops don't dry out.
- You can assemble these completely the night before and refrigerate them, then just bake when you're ready to eat, which is perfect for dinner parties when you want to minimize last-minute stress.
- If you want to make these even heartier, add chopped sun-dried tomatoes or roasted red peppers to the filling for extra flavor and depth.
Save to Pinterest This recipe has become my go-to when I want to cook something that feels special without spending hours in the kitchen or stressing about whether everyone at my table will eat it. There's real joy in watching something this colorful and nourishing come out of the oven, especially when people you care about are about to enjoy it.
Common Recipe Questions
- → Can I make these stuffed peppers ahead of time?
Yes, you can assemble these peppers up to 24 hours in advance and store them covered in the refrigerator. Bake when ready to serve, adding a few extra minutes if baking cold.
- → What can I substitute for cashews?
For a nut-free version, use white beans or silken tofu blended with the same seasonings. You can also use store-bought vegan cream cheese or create a sauce from tahini and plant milk.
- → How do I store leftovers?
Store cooled stuffed peppers in an airtight container for up to 4 days. Reheat in a 350°F oven for 15-20 minutes until heated through, or microwave individual portions for 2-3 minutes.
- → Can I freeze these stuffed peppers?
Yes, freeze unbaked peppers wrapped individually in plastic then foil. Thaw overnight in the refrigerator before baking. Alternatively, freeze fully cooked peppers and reheat from frozen at 350°F for about 30 minutes.
- → What other grains work in this filling?
Brown rice, farro, wheat berries, or even chickpeas work beautifully. Adjust cooking time slightly depending on your grain choice. Cooked lentils also make a great protein-rich alternative to quinoa.