These Mexican-inspired stuffed mini peppers are delicious, easy to make and are perfect vegan appetizers for any gathering.
If you happen to have an abundance of mini peppers, and you are not sure what to do with them. Then I have a solution for you, these mini stuffed peppers are delicious and even though I refer them to appetizers, they do make a perfect lunch, or side dish.
These quinoa protein-packed stuffed peppers are satisfying and so delicious! The healthy ingredients add lots of flavour and texture to this recipe making it so nutritious and scrumptious!
SIMPLE INGREDIENTS
Mini Peppers: important to use firm mini peppers for this appetizer, since they are eaten raw rather then cooked
Quinoa: I used the black and white for this recipe, can always substitute with rice
Vegetables: I used green onions for a milder onion flavor, or shallots would be a lovely option, and garlic for it’s pungent flavour
Spices and Seasonings: a Mexican-inspired spices I added were chili powder, cumin, oregano, salt and pepper.
Garlic and Herb Cashew Cheese: is a cashew base cheese is outstanding, and is made here in Ontario, Canada by Zengarry https://www.zengarry.com/
Lime: commonly used in Mexican cuisine, this citrus was added to give this recipe for freshness and tang
Plant-based yogurt: I used coconut yogurt, and I have to say it is one of my favourites
MADE UNDER 30 MINUTES
Mini peppers are the best choice for these cute appetizers. They have a wonderful sweetness and the size is perfect for an appetizer.
Once you cut the peppers in half and removed the lining and the seeds. Sauté the onions, garlic and stir in spices and oregano. Add the cooked quinoa, vegan cheese and allow to melt. Seasoning with lime juice, salt and pepper and finally chopped parsley.
Take each half pepper and add a couple of tablespoons and place on serving plate, then garnish with chopping parsley and yogurt.
Do you know……coloured peppers have more Vitamin C then an orange!
HOW TO MAKE THESE DELICIOUS STUFFED PEPPERS
Cut the ends of each pepper, then cut them in half and remove seeds. Saute the green onion, garlic, and then stir in spices. Then add cooked quinoa and cashew cheese, allow the cheese to melt. If it becomes dry, then add a couple of tablespoons of water. Then add parsley, lime juice, salt and pepper.
Fill each half of the mini peppers with about 2 tablespoons of the quinoa mixture. Place them on a serving plate and garnish with the remaining green onions, parsley, and drizzle with plant-based yogurt.
FAQ
Can I stuffed these cuties without quinoa? You can, however, you will need another grain to hold the vegetables and spices together, such as rice, couscous, mashed sweet potato or chickpeas.
Can I use dairy cheese rather then the vegan cashew cheese for this recipe? Dairy cheese or goat cheese can absolutely be substituted.
Easy Vegan Garlic and Herb Stuffed Mini Peppers
Equipment
- skillet
Ingredients
- 6-8 organic mini coloured peppers, cut in half, tips and seeds removed
- 1/2 cup quinoa
- 1 cup vegetable stock/water
- 1 tbsp vegetable oil (avocado/safflower)
- 2 green onions, chopped (extra for garnishing)
- 2 cloves garlic, minced
- 1 tsp chili powder (add more for extra spicy)
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- 1/3 cup garlic and herb cashew cheese
- 1/4 cup fresh parsley, chopped (extra for garnishing)
- 1/2 juice of lime
- 1 tsp Himalayan salt
- 1/4 tsp pepper
- 2-3 tbsp coconut (plant-based) yogurt
Instructions
- In a small-medium sauce pot, cook quinoa using the instructions on the package. Once cooked, use a fork to fluff the quinoa, and set aside.
- Cut the tops of mini peppers then cut them in half, and remove inner lining and seeds, and the tops.
- In a medium skillet, over medium heat, add vegetable oil, then add green onions, leaving 2 tablespoons for garnishing, and sauté for about 1 minute. Then add garlic and sauté for another minute, add and stir in chili powder, cumin, and oregano. Then add the quinoa and cheese, and allow the heat to melt the cheese and combined well. If it gets dry, then add about 1-2 tablespoons of water. Add parsley, leaving 2 tablespoons for garnishing. Stir in lime juice, salt and pepper.
- Using a tablespoon, add 1-2 tablespoons for each mini pepper and set on serving plate.
- Garnish the mini peppers with yogurt, remaining green onions and parsley. Serve immediately at room temperature. Option is to make ahead, cover and refrigerate.
Nutrition
This easy stuffed peppers can be made ahead and the same day before serving. I served them as an appetizer and also enjoyed them as a light lunch. It is packed with protein rich quinoa that will keep you satisfed and the other healthy ingredients add flavour, texture and nutritious value. Enjoy!
