Last Updated on May 24, 2026
These Stuffed Mini Peppers are a vibrant, plant based bite sized appetizer for any gathering.
They are cute little sweet peppers loaded with a creamy dill flavored cashew cheese filling and baked in the oven until the peppers are soft.
Not only are these bite sized stuffed peppers gluten free but they are also vegan!
They are simple to make, use simple ingredients like little peppers, raw cashews, and fresh herbs.
You can enjoy these little savory bites hot or cold.
Serve them with a drizzle of your favorite sriracha sauce and a sprinkle of any fresh herb.
Some of the herbs that will compliment the peppers are:
- Dill
- Any mint of your choice
- Oregano
- Basil
- Chives
- Thyme
- Sage
- Rosemary
- Lemon Grass
- Citrus rinds such as lemon, lime, or orange
You and your guests will enjoy these cute little creative flavorful creamy appetizers!
Ingredients for the stuffed peppers
- Cashews – Raw cashews are used in this cream cheese. The raw cashews have a neutral flavor and will have a creamy result when blended.
- Plant Based Milk – The plant based milk of my choice is the plain unsweetened almond milk, add your favorite plant based milk.
- Arrow Root – The arrow root will thicken the cream cheese.
- Apple Cider Vinegar – The apple cider vinegar adds the sour and tangy flavor to the cream cheese, giving the vegan cream cheese a similar flavor to a dairy cream cheese.
- Real Maple Syrup – My sweetener of choice is maple syrup, it adds a sweet caramel smokey flavor to these bite sized treats.
- Lemon Juice – Lemon juice adds a bright citrus flavor to the cream cheese.
- Balsamic Vinegar – A slightly sweet flavor with a hint of smokiness, it is a mellow tart vinegar.
- Seasonings – I added salt, dried dill, onion, and garlic powder.
- Small Sweat Peppers – A blend of yellow, red, and orange little sweet peppers.
- Sriracha – Sriracha is optional.
- Fresh Herbs – This is optional. Try any of your favorite fresh herbs. I used fresh chives from my garden.
How to make the Stuffed Mini Peppers
In a medium sized bowl, cover the raw cashews with warm water and soak for 4 hours.
After the 4 hours of soaking the cashews, rinse, drain, and then add to a high speed blender.
Continue by adding to the blender; the plant based milk, maple syrup, lemon juice, all the seasonings, balsamic vinegar, apple cider vinegar, and arrow root.
Blend everything on high until everything is smooth and creamy.
Pour the cheese into a small sauce pan and cook at a medium heat for about 5 to 7 minutes or until the cheese has thickened.
Once thickened, remove from heat, and set aside to cool.
Preheat the oven to 375°F.
Prepare a baking sheet with parchment paper and set aside.
Next cut in half the washed peppers and remove the seeds.
Once the cream cheese is cooled, scoop the cheese and add to each half small pepper.
Place the filled peppers onto the baking sheets.
Next, slide the baking sheets into the oven and bake for about 6 minutes.
After 6 minutes, turn the baking sheet around and continue to bake for another 6 minutes.
Once the peppers are slightly softened, remove from the oven.
Leave the peppers to cool on the baking sheet before serving.
Serve with a drizzle of sriracha sauces and a sprinkle of fresh herbs of your choice.
Stuffed Mini Peppers
Ingredients
Equipment
Method
- In a medium sized bowl, cover the raw cashews with warm water and soak for 4 hours.
- After the 4 hours of soaking the cashews, rinse, drain, and then add to a high speed blender.
- Continue by adding to the blender; the plant based milk, maple syrup, lemon juice, all the seasonings, balsamic vinegar, apple cider vinegar, and arrow root.
- Blend everything on high until everything is smooth and creamy.
- Pour the cheese into a small sauce pan and cook at a medium heat for about 5 to 7 minutes or until the cheese has thickened.
- Once thickened, remove from heat, and set aside to cool.
- Preheat the oven to 375°F.
- Prepare a baking sheet with parchment paper and set aside.
- Next cut in half the washed peppers and remove the seeds.
- Once the cream cheese is cooled, scoop the cheese and add to each half small pepper.
- Place the filled peppers onto the baking sheets.
- Next, slide the baking sheets into the oven and bake for about 6 minutes.
- After 6 minutes, turn the baking sheet around and continue to bake for another 6 minutes.
- Once the peppers are slightly softened, remove from the oven.
- Leave the peppers to cool on the baking sheet before serving.
- Serve with a drizzle of sriracha sauces and a sprinkle of fresh herbs of your choice.
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