These vegan stuffed sweet peppers with Brussels sprouts and almonds are a bit of a surprise dish: sweet roasted peppers on the outside, a savory Brussels sprouts–nut filling inside, and a creamy basil cashew sauce on top. Unusual? Absolutely. But that’s exactly what makes it so good.
Stuffed peppers are one of those dishes everyone knows. Usually they’re filled with rice, ground meat, or beans — comforting and tasty, but rarely surprising.
At some point I wondered: Why not Brussels sprouts? I honestly don’t remember exactly how the idea came to me. Most likely there were Brussels sprouts sitting in the fridge and I wasn’t in the mood for another tray of roasted vegetables. So I sautéed them with almonds, seasoned everything well, and stuffed the mixture into sweet pointed peppers.
The result? Incredible.
The nutty Brussels sprouts filling with almonds and Italian herbs pairs perfectly with the mild sweetness of the peppers. And the basil cashew cream on top ties everything together: fresh, creamy, and like a little green finishing touch.
Why You’ll Love This Recipe
- Unexpected but delicious
Brussels sprouts in stuffed peppers might sound unusual at first — but the combination of roasted sprouts, almonds, and creamy vegan cheese works beautifully.
- Nutrient-rich and wholesome
Brussels sprouts and peppers provide fiber and vitamins like vitamin C and K, while almonds and cashews contribute minerals and healthy fats.
- Nutty filling instead of rice
The almonds add texture and depth, making the dish hearty and flavorful.
- Fresh herby sauce
The cashew-basil cream adds brightness, creaminess, and a beautiful color contrast.
- Flexible serving options
Enjoy them low-carb on their own, or serve with rice, quinoa, or couscous.
Ingredient Notes
- Sweet pointed peppers: Slightly sweeter and more delicate than regular bell peppers, which makes them perfect for stuffing. Regular bell peppers work just fine too.
- Brussels sprouts: The base of the filling. Use fresh sprouts — frozen Brussels sprouts won’t work well for this recipe.
- Onion: Adds savory flavor and a subtle sweetness.
- Almonds: Provide crunch and a rich, nutty depth. Use whole almonds with the skins on if possible. Ground almonds will work, too, but they won’t give the filling the same texture. Walnuts would also be a great alternative.
- Silken tofu or soy yogurt: Makes the filling creamier and helps bind the ingredients together.
- Vegan cream cheese: Adds extra creaminess and flavor. You can make your own cashew cream cheese or use a store-bought version. For a lighter dish, simply use more silken tofu instead.
- Nutritional yeast: Adds extra savory flavor, but you can leave it out if you prefer.
- Dried rosemary & oregano: Provide a Mediterranean aroma.
- Cashews: The base for the creamy sauce. For a lighter sauce, you can use silken tofu instead — about 3½–5 oz (100–150 g) — and skip the added water when blending.
- Fresh basil: Gives the sauce its fresh herbal flavor. You can blend the stems as well.
- Lemon juice: Adds brightness and a fresh contrast to the creamy sauce.
Step-By-Step-Instructions
- Step 1: Remove the outer leaves and tough stems of the Brussels sprouts, and chop them very finely. You can also pulse them briefly in a food processor.
- Step 2: Roughly grind the almonds in a food processor so some larger pieces remain.
- Step 3: Sauté onions until translucent. Add the shredded Brussels sprouts and salt, and cook for about 8 minutes, stirring occasionally.
- Step 4: Add the almonds, rosemary, oregano. Stir well.
- Step 5: Mix in the silken tofu, vegan cream cheese and nutritional yeast and season with salt and pepper.
- Step 6: Wash the peppers, slice them in half lengthwise, and remove the seeds.
- Step 7: Fill the pepper halves generously with the mixture. Place them in a baking dish and bake in the oven for 25–30 minutes until the peppers are tender.
- Step 8: Pour boiling water over the cashews and let them soak for 5 minutes. Drain and blend them with basil, lemon juice, water, salt, and pepper until smooth and creamy. Refrigerate until ready to serve.
Drizzle the basil cashew cream over the roasted stuffed peppers or serve it on the side.
This dish is naturally gluten-free and low-carb. If you prefer something more substantial, serve the peppers with brown rice, quinoa, or pearl couscous.
FAQ
I haven’t tested it yet, but I imagine broccoli or cauliflower would work well as alternatives.
Stored in an airtight container in the refrigerator, they will keep for about 4–5 days. Keep the basil sauce stored separately.
For both the filling and sauce, you can replace the nuts with sunflower seeds.
I hope you’ll give this vegan stuffed peppers recipe a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Nutty Stuffed Peppers with Basil Cream
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Appetizer, Side Dish
- Diet: Gluten-Free, Low-Carb, Vegan
Description
These vegan stuffed sweet peppers with Brussels sprouts and almonds are a bit of a surprise dish: sweet roasted peppers on the outside, a savory Brussels sprouts–nut filling inside, and a creamy basil cashew sauce on top. Unusual? Absolutely. But that’s exactly what makes it so good.
Ingredients
Stuffed Peppers
- 3 large sweet pointed peppers
- 14 oz (400 g) Brussels sprouts
- 1 white onion
- ¾ cup almonds (100 g)*
- ¾ cup silken tofu or soy yogurt (200 g)
- ⅔ cup vegan cream cheese (150 g, 5 oz)**
- 3 tbsp nutritional yeast (optional)
- ½ tsp dried rosemary
- 1 tsp dried oregano
- 1–1½ teaspoon salt
- black pepper
Basil Cashew Cream
- ⅓ cup raw cashews (50 g)
- 1 handful basil leaves (10-15 g)
- 1½–2 tbsp lemon juice
- ¼–⅓ cup water
- salt & pepper
Instructions
- Prepare the Filling: Wash the Brussels sprouts, remove the outer leaves and tough stems, and chop them very finely. You can also pulse them briefly in a food processor.
- Finely dice the onion. Roughly grind the almonds in a food processor so some larger pieces remain. Wash the peppers, slice them in half lengthwise, and remove the seeds.
- Cook the Filling: Heat a large skillet with a little water or oil and sauté the onion for 4–5 minutes until translucent. Add the chopped Brussels sprouts and 1 teaspoon salt, and cook for about 8 minutes, stirring occasionally.
- Preheat the oven to 365°F (185°C).
- Add the ground almonds, rosemary and oregano. Stir well. Mix in the silken tofu and vegan cream cheese and season with salt and pepper.
- Stuff & Bake the Peppers: Fill the pepper halves generously with the Brussels sprouts–almond mixture. Place them in a baking dish or on a lined baking sheet. Bake in the oven for 25–30 minutes until the peppers are tender and slightly roasted.
- Make the Basil Cashew Cream: Pour boiling water over the cashews and let them soak for 5 minutes. Drain and blend them with basil, lemon juice, water, salt, and pepper until smooth and creamy. Refrigerate until ready to serve.
- Drizzle the basil cashew cream over the roasted stuffed peppers or serve it on the side.
Notes
*You can substitute ground almonds, but the filling will have less of a bite.
** You can use store-bought or homemade vegan cream cheese. For a lighter version, use more silken tofu instead.
Nutrition
- Serving Size: 1 of 6 servings (incl. sauce)
- Calories: 312 kcal
- Sugar: 8.4 g
- Fat: 19.3 g
- Saturated Fat: 3.2 g
- Unsaturated Fat: 10.3 g
- Carbohydrates: 16.8 g
- Fiber: 8.3 g
- Protein: 14.5 g
This post is also available in de_DE.
Albert Bevia says
I am a big fan of stuffed peppers, but these are truly incredible, such a beautiful combination of ingredients that you used, and that basil creme....wow!!!! love this
Melanie J says
Thanks so much Albert! I am also a big fan of stuffed peppers.