Spicy Stuffed Sweet Peppers
Recipe type: Appetizer
Serves: 12-15 peppers
dairy soy, egg, and gluten free, vegan
  • 1 cup raw cashews, soaked
  • juice of 1 lemon
  • 2 tablespoons Tabasco sauce
  • ¼ cup water
  • 1 garlic clove, finely minced
  • ⅓ cup nutritional yeast
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon chili powder
  • 12 to 15 sweet peppers
  1. Slice tops from peppers, reserve for decorative 'hats'. Remove any seeds, ribs - these sweet peppers do not have much.
  2. To make filling, b
  3. egin with soaked cashews – in a food processor, process alone to an almost creamy consistency. Add lemon juice, Tabasco and
  4. a couple tablespoons of the water
  5. – continue processing until smooth.
  6. 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.
  7. Transfer to piping bag (plastic baggie), cut tip of baggie, fill each pepper. Top with stem hat, optional.
Recipe by spabettie at https://www.spabettie.com/spicy-stuffed-sweet-peppers/