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5 from 1 vote

"Cheesy" Stuffed Mini Bell Peppers (Dairy-Free)

Prep Time5 mins
Cook Time30 mins
Total Time35 mins


Cashew Cheese

  • 1 cup raw cashews, soaked for at least 2 hrs
  • ΒΌ cup nutritional yeast
  • 2 cloves garlic
  • Juice from 1/2 lemon
  • 1 tbsp dijon mustard
  • 3 tbsp olive oil
  • 2 tbsp filtered water
  • Salt and pepper, to taste
  • 1/2 tsp red pepper flakes (optional)

Stuffed peppers

  • 10-12 mini bell peppers
  • 2 tbsp almond meal
  • 1/2 tsp thyme
  • 1/4 tsp olive oil
  • 1/4 tsp salt


  • Preheat oven to 350 degrees F.
  • Put all ingredients for the cashew cheese in a blender or a high-powered food processor.
  • Blend together until the mixture becomes smooth and creamy.
  • Cut mini bell peppers in half, lengthwise. Remove the seeds and ribs.
  • Fill each pepper half with cashew cheese and place them on a greased baking sheet.
  • In a small bowl, mix together almond meal, thyme, olive oil, and salt.
  • Sprinkle the almond meal mixture on top of the stuffed pepper halves.
  • Bake for 25-30 minutes until the peppers are soft.