I had just a few Cubanelle peppers left over from my last trip to the farmer’s market, and I’ve been wanting to try a stuffed peppers recipe for a while, so I made a go of it while my husband was around for taste testing. If he’s not around when I work on my recipes, he sometimes won’t get any. 😉
My first thought in trying to make a version for him and a version for me involved using rice and goat cheese as a filling for his stuffed peppers, but we had a lot of projects planned for the afternoon, so I opted for a more efficient solution. I decided to make a filling that would work well both raw and cooked, so he could have some warmth and softer textures in his version and I wouldn’t have to do as many dishes.
I made a vegan cheese-like sauce with a nut base and some nutritional yeast, and I shredded some orange cauliflower to use as a rice substitute. Both versions came out well, but I thought the flavor of the sauce was a bit zestier in the raw version. To my surprise, he actually enjoyed the raw version. Rather than using a fork and knife, as with the cooked version, he just picked it up and ate it as finger food. 🙂
- 4 Cubanelle peppers (or other sweet pepper of similar size - appx 4" long)
- 8 large florets of cauliflower (I used orange cauliflower, but any color will do)
- 1/4 cup chopped sweet onion
- 1/2 cup raw cashews
- 1/4 cup pine nuts
- 1/2 cup water
- Juice of 1/4 lemon
- 2 TB extra virgin olive oil
- 2 cloves ACV fermented or pickled garlic, minced (substitution: 2 tsp garlic powder)
- 3 TB nutritional yeast
- 1/4 tsp sea salt
- Fresh or dried dill
- Add all sauce ingredients to a high speed blender and mix thoroughly until everything is well blended and the sauce is smooth and creamy.
- Cut the sweet peppers into halves, lengthwise.
- Finely dice the sweet onion.
- Mince the garlic through a garlic press (unless using powdered).
- Grate the cauliflower florets with a cheese grater to make fine crumbled rice-sized pieces. Alternatively, use a food processor and it will be faster.
- Mix all chopped vegetables (except peppers) with the sauce in a medium sized mixing bowl.
- Fill the peppers.
- Top with fresh or dried dill. This will add a nice flavor.
- If serving raw, eat immediately.
- If baking, bake at 350 F for 20-25 minutes, until peppers are soft.
- Depending on the shapes and sizes of your peppers, you may have a little extra filling. It is ok to eat it right out of the bowl with a spoon. 🙂