Spicy Stuffed Sweet Peppers – a sweeter, less spicy version of everyone’s favorite party snack, the jalapeno popper. A plant based nacho cheesy bite everyone will enjoy!
Dad had another trip to the ER yesterday morning, and we spent the whole day at the hospital. Well, he also spent the night. More complications, and dad is once again in the hospital. This time he has a room with a beautiful view, so we can see the sunshine.
The ER was hoppin’ on a Monday morning – besides my beloved dad and all the care he was given, I saw someone in handcuffs escorted in by the sheriff, and I also ran over just in time to help a lady who was falling, nearly passing out.
Lots of action, lots of action…
(bonus points if you know what movie that last line is from… hint – Edward Norton.)
When Dad was originally diagnosed and I started spending every day with him, I figured I’d not have much extra time for spabettie.
What I wasn’t thinking of is that I love cooking. I love baking.
Lately, creating in my kitchen has provided me an outlet, a way to relax. My kitchen is an area I can (um, usually) control, and right now I’m in there every chance I can get, partly because of that.
So as long as I also give myself time to write and take photos, I will still be spending time here with you all. Which is also very important. So many of you have been so wonderful – beyond wonderful – I received three cards in the mail in the last few days, and that just makes my day. Really, you guys are the best – your emails, phone calls, messages and tweets, they all mean so much.
Did you all watch the Oscars?
Our ‘party snacks’ for the Academy Awards included these sweet peppers, stuffed with spicy goodness that is oh so close to my Noocho Cheese recipe. It was just Jason, Basil and I, a couch and some blankets.
and these peppers.
spicy sweet stuffed peppers
dairy and gluten free, vegan
makes 12-15 peppers
1 cup raw cashews, soaked
juice of 1 lemon
2 tablespoons Tabasco sauce
1/4 cup water
1 garlic clove, finely minced
1/3 cup nutritional yeast
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon chili powder
12 to 15 sweet peppers
Slice tops from peppers, reserve for decorative ‘hats’. Remove any seeds, ribs – these sweet peppers do not have much. To make filling, begin with soaked cashews – in a food processor, process alone to an almost creamy consistency. Add lemon juice, Tabasco and a couple tablespoons of the water – continue processing until smooth. While processing, add garlic, nutritional yeast, paprika, chili and onion powders, stopping to scrape sides. Add remaining water as needed – end result consistency should be thick. Transfer to piping bag (plastic baggie), cut tip of baggie, fill each pepper. Top with stem hat, optional.
I served these two ways: as is, crunchy cold raw peppers. Second batch was oven grilled at 350 for about 12 minutes. I used our jalapeno pepper roaster with a baking pan underneath.
We love these both ways – the cold raw peppers are fresh and crunchy, the baked/grilled peppers are warm and the spicy flavor is intensified.
I am buying another bag of these sweet peppers, and this time, I may just stuff them with goat cheese. I just really, really want some.
I know Dad will love them, too.