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Stuffed Mini Bell Peppers

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Servings 4

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!