Here's a perfect plant-based snack or serve as something to share! These delicious vegan cream cheese stuffed peppers are something you'll want to dive into! A burst of fresh flavor and roasted peppers is a perfect combination!
Vegan I Gluten-Free
Serves: 20 half peppers
Time: 40 minutes
10 mini bell peppers (not spicy), halved lengthwise
1 - 2 tbsp. olive oil
250g / 1 cup vegan cream cheese
2 tbsp. fresh basil, chopped
2 tbsp. spring onion, chopped
1 clove garlic, minced
2 tbsp. water
Salt & pepper to taste
Preheat your oven to 205C/400F. Line a baking sheet with a silicone mat or parchment paper.
To prepare the cream cheese - In a mixing bowl, combine the cream cheese with the fresh basil, spring onion, minced garlic, water, salt, and pepper. Stir to combine. Taste and adjust seasoning as needed.
Cover your cheese mixture and place it in the fridge while you prepare the peppers.
To prepare the peppers - Wash and pat dry your peppers. Slice the peppers in half lengthwise. Remove the seeds. Line the peppers on your baking sheet in an even, single layer. Drizzle with olive oil, and use your fingers to gently spread.
Bake the peppers for 15 - 20 minutes, until slightly wilted and beginning to brown.
Remove the peppers from the oven and let cool to room temperature.
Stuff each half pepper with the cream cheese mixture. Place your cream cheese stuffed peppers in the fridge to set for 1 hour before serving.
To serve - Garnish with a fresh basil leaf and crack of black pepper.
To store - Keep leftovers in the fridge for 1 -2 days. Store cream cheese in an airtight container 5 - 7 days in the fridge.