These easy to make stuffed sweet mini peppers are a great appetizer that are easy to prepare, especially for entertaining. For the filling, you will need to soak the cashews in advance for at least 4 hours, but the rest of the prep and cooking takes less than 30 minutes. These pair perfectly with my two ingredients chipotle aioli that adds a little kick in every bite. Try these out on a nice summer day with a refreshing drink and you will in pepper heaven.Â
For this recipe, you will need:
- Peppers: I used a bag of mini peppers and these are common to find in most grocery stores
- Cashews: these will need to be soaked to soften in water in the refrigerator for at least 4 hours
- Lemon
- Paprika
- Garlic Powder
- Onion Powder
- Salt
- Breadcrumbs: you can make your own with old bread by toasting it first and then food processing it and storing in the fridge for when you need this in a recipe
- Parsley: fresh herbs add even more flavor, but are optional
- Mayonnaise: you can use a mayo made with avocado oil or regular mayo, but I recommend checking the ingredients to make sure that your mayo has no added refined sugar
- Sriracha: this adds a kick to the aioli. Check the ingredients on this as well because hot sauces often sneak in fillers, gums, and added sugarsÂ
Tips:
- You can make the cream cheese mixture a day in advance and store in the refrigerator
- You can top these with some fresh herbs if sriracha is not your thing or even try something sweet like date or pomegranate syrup
How to Store:
- Store in an airtight container for up to 2 days
Other appetizer recipes to try:
Air Fryer Buffalo Cauliflower Bites
Stuffed Mini Bell Peppers
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
- 1 lb bag sweet mini peppers
- 1 cup cashews, soaked for at least 4 hours
- 1 tbsp lemon juice
- 2 tbsp water
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/2 cup gluten free breadcrumbs
- 2 tbsp fresh parsley, chopped (optional)
Chipotle Aioli
- 1/4 cup mayo
- 3 tsp sriracha
Instructions
- Soak cashews in water in the refrigerator for at least four hours to help soften them.
- After cashews have soaked, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a high power blender or food processor, blend together cashews, lemon juice, water, paprika, garlic powder, onion powder, and salt until a cream cheese texture forms.
- Cut peppers lengthwise and scoop out seeds and place on the baking tray.
- Fill each pepper half with the cream cheese mixture and then top with breadcrumbs. Cook for 15 minutes or until peppers are soft.
- While peppers cook, mix together chipotle aioli in a small bowl.
- Remove peppers from the oven, top with fresh parsley, and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
