Nutty Stuffed Peppers with Basil Cream
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.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Appetizer, Side Dish
- Diet: Gluten-Free, Low-Carb, Vegan
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 tsp 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.