{"id":302,"date":"2018-01-01T08:00:39","date_gmt":"2018-01-01T08:00:39","guid":{"rendered":"http:\/\/www.veggiejam.com\/english\/?p=302"},"modified":"2026-03-05T20:50:22","modified_gmt":"2026-03-05T19:50:22","slug":"nutty-stuffed-peppers-with-basil-cream-sauce","status":"publish","type":"post","link":"https:\/\/www.veggiejam.com\/english\/nutty-stuffed-peppers-with-basil-cream-sauce\/","title":{"rendered":"Stuffed Peppers with Brussels Sprouts-Nut Filling & Basil Cream"},"content":{"rendered":"\n

These vegan stuffed sweet peppers with Brussels sprouts and almonds<\/strong> are a bit of a surprise dish: sweet roasted peppers on the outside, a savory Brussels sprouts\u2013nut filling inside, and a creamy basil cashew sauce on top. Unusual? Absolutely. But that\u2019s exactly what makes it so good.<\/p>\n\n\n

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Stuffed peppers are one of those dishes everyone knows. Usually they\u2019re filled with rice, ground meat, or beans \u2014 comforting and tasty, but rarely surprising.<\/p>\n\n\n\n

At some point I wondered: Why not Brussels sprouts?<\/em> I honestly don\u2019t remember exactly how the idea came to me. Most likely there were Brussels sprouts sitting in the fridge and I wasn\u2019t in the mood for another tray of roasted vegetables. So I saut\u00e9ed them with almonds, seasoned everything well, and stuffed the mixture into sweet pointed peppers.<\/p>\n\n\n\n

The result? Incredible.<\/p>\n\n\n\n

The nutty Brussels sprouts filling with almonds and Italian herbs<\/strong> pairs perfectly with the mild sweetness of the peppers. And the basil cashew cream on top<\/strong> ties everything together: fresh, creamy, and like a little green finishing touch.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You\u2019ll Love This Recipe<\/h2>\n\n\n\n