A Flavorful Journey
Spicy Vegan Cheese-Stuffed Peppers are my go-to for turning any gathering into a festive occasion. These delightful bites are not only visually appealing but pack a punch of flavor that everyone loves. From the moment I first made Spicy Vegan Cheese-Stuffed Peppers, I knew I had discovered a winner. The recipe combines the vibrant flavors of mini bell peppers with a creamy, spicy vegan cheese filling that’s topped with crispy breadcrumbs. With a simple prep and cook time, it’s perfect for those impromptu get-togethers or planned parties.
Preparing the Peppers
The preparation for Spicy Vegan Cheese-Stuffed Peppers is a breeze. I start by preheating the oven to 375°F (190°C). Then, I wash the mini bell peppers, slice them in half lengthwise, and carefully remove the seeds. Patting them dry ensures they stay crisp during baking. The real fun begins when I mix up the filling – dairy-free cream cheese combined with onion powder, garlic powder, red pepper flakes, and a pinch of sea salt. This mixture is creamy, spicy, and just what these peppers need.
Stuffing and Baking
Stuffing the peppers with the cheesy mixture is where the magic happens. I use a small spoon to fill each pepper half generously. Placing them on a baking sheet lined with parchment paper, I sprinkle panko breadcrumbs on top. The peppers go into the oven, and as they bake, the aroma fills the kitchen. After about 15-20 minutes, the peppers come out slightly wrinkled with golden brown tops. It’s a sight that never fails to excite.
Serving and Enjoying
Finally, Spicy Vegan Cheese-Stuffed Peppers are ready to be served. I transfer them to a platter, garnish with fresh cilantro or green onions, and pair them with a side of vegan ranch or tzatziki sauce. These peppers are a hit at any event – they’re easy to make, bursting with flavor, and perfect for dipping. Whether for a game day snack, a picnic, or a cozy dinner, Spicy Vegan Cheese-Stuffed Peppers never disappoint.
Table of Contents
Chef’s Notes- Spicy Vegan Cheese-Stuffed Peppers
- Peppers: Ensure that the mini bell peppers are completely dry before stuffing to prevent sogginess. If you have difficulty removing seeds, a small spoon or melon baller works well.
- Cream Cheese Mixture: For a smoother filling, let the dairy-free cream cheese come to room temperature before mixing. This makes it easier to blend with the spices.
- Spices: Add a pinch of smoked paprika or ground cumin to the cream cheese mixture for extra depth of flavor.
- Heat Level: Adjust the amount of crushed red pepper flakes based on your heat preference. You can also use a milder chili powder for a subtler kick.
- Breadcrumbs: If you prefer a crunchier topping, toast the breadcrumbs in a pan with a little olive oil before sprinkling them on the peppers.
- Herbs: Fresh herbs like basil or parsley can be used in place of cilantro, green onions, or chives for different flavor profiles.
- Sauces: These peppers pair beautifully with a side of vegan ranch or tzatziki sauce. You can also offer a spicy salsa or a tangy hot sauce for dipping.
- Presentation: Arrange the stuffed peppers on a rustic platter with some fresh herbs for an attractive presentation.
- Preparation: You can prepare and stuff the peppers a day in advance. Cover them tightly and store in the refrigerator. Bake just before serving for the best texture.
Spicy Vegan Cheese-Stuffed Peppers
Get ready to wow your guests with these Spicy Vegan Cheese-Stuffed Peppers! These delightful bites are packed with a creamy, cheesy filling and topped with crispy breadcrumbs. Perfect for any gathering, these poppers are sure to be a hit. Inspired by the vibrant flavors of Mexican cuisine, they are both dairy-free and plant-based. Serve them hot with a side of vegan ranch or tzatziki sauce for an unforgettable appetizer experience!
4
servings15
minutes15
minutes37
kcal30
minutesKeep the screen of your device on
Ingredients
- Peppers
12 mini sweet bell peppers
- Filling
8 oz dairy-free cream cheese
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp crushed red pepper flakes
1/2 tsp sea salt
- Topping
1/2 cup plain or Italian-seasoned panko breadcrumbs
- Garnish
3 tbsp chopped fresh cilantro, green onions, or chives
- Alternative Ingredients:
Vegan cream cheese can be replaced with cashew cream for a nutty flavor.
Panko breadcrumbs can be substituted with gluten-free breadcrumbs for a gluten-free option.
Fresh herbs can be swapped with dried herbs if fresh ones are unavailable.
Directions
- Preheat your oven to 375°F (190°C). Wash the mini bell peppers thoroughly and slice them in half lengthwise without removing the tops. Carefully remove the seeds and pat the peppers dry with a clean towel.
- In a medium-sized mixing bowl, combine the dairy-free cream cheese with onion powder, garlic powder, crushed red pepper flakes, and sea salt. Mix until well blended.
- Using a small spoon or spreader, fill each pepper half with the cream cheese mixture. Ensure each pepper is generously filled.
- Arrange the stuffed peppers on a baking sheet lined with parchment paper or an oven-proof silicone mat for easy cleanup. Sprinkle the tops of the peppers evenly with panko breadcrumbs.
- Place the baking sheet in the preheated oven and bake for 15-20 minutes or until the peppers appear slightly wrinkled and the breadcrumbs are golden brown.
- Transfer the baked peppers to a serving platter and garnish with chopped fresh cilantro, green onions, or chives. Serve hot with a side of vegan ranch dressing or tzatziki sauce.
Equipment
- cutting board
- measuring cups and spoons
- chef’s knife
- baking sheet
- mixing bowls
Nutrition Facts
- Calories: 37kcal
- Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 102mg
- Potassium: 7mg
- Carbohydrates: 3g
- Fiber: 1g
- Sugar: 1g
- Protein: 1g
- Vitamin A: 62IU
- Vitamin C: 1mg
- Calcium: 11mg
- Iron: 1mg
FAQs- Spicy Vegan Cheese-Stuffed Peppers
Can I use regular cream cheese instead of vegan cream cheese?
No, this recipe is specifically designed to be vegan, so regular cream cheese would not be suitable. Vegan cream cheese or cashew cream is needed to keep the recipe plant-based.
What can I use if I don’t have mini bell peppers?
If mini bell peppers are unavailable, you can use regular bell peppers cut into smaller pieces or even jalapeño peppers for a spicier version.
How can I make this recipe gluten-free?
To make the recipe gluten-free, use gluten-free panko breadcrumbs or omit the breadcrumbs entirely and instead sprinkle with gluten-free crushed nuts or seeds.
Can I freeze these stuffed peppers?
Yes, you can freeze the stuffed peppers before baking. Arrange them on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
What if I don’t like spicy food?
Simply reduce or omit the crushed red pepper flakes from the filling. You can also use a milder seasoning mix to suit your taste preferences.
