Vegan Spinach Artichoke Peppers

My friend texted me a photo of her garden peppers one July afternoon, bright reds and yellows practically glowing in the sun, and asked what she should do with them. I'd been experimenting with vegan cooking that month, trying to prove to myself it didn't have to feel like deprivation, and these peppers felt like the perfect canvas. The filling came together almost by accident—cashew cream instead of dairy, quinoa for substance, and that moment when the blender whirred spinach and artichokes into something creamy and luxurious felt like discovering a secret. Now these stuffed peppers show up whenever I want to cook something that looks restaurant-worthy but doesn't require any fussing.

I made these for a dinner party in October when the farmer's market had the most perfect peppers I'd ever seen. One guest went back for seconds without asking, and afterward she admitted she'd been skeptical about vegan food but this changed something. Watching someone genuinely enjoy what you made, especially when they weren't expecting to, is a different kind of satisfaction than cooking for yourself.

Ingredients

• Bell peppers (4 large, any color): Choose ones that stand upright steadily in the baking dish, and don't worry about using mixed colors since they look stunning together and taste the same either way.
• Fresh spinach (2 cups, chopped): The volume shrinks dramatically when it hits the hot skillet, which used to surprise me until I realized you need that abundance to get actual spinach flavor in the filling.
• Canned artichoke hearts (1 cup, drained and chopped): Canned works perfectly here because you're chopping them anyway, and it saves the effort of dealing with fresh ones.
• Onion and garlic (1 small onion, 2 cloves garlic): These are your flavor foundation, and taking time to mince them finely means they distribute evenly through every bite.
• Cooked quinoa (1 cup): Brown rice works just as well if you prefer, and having this cooked ahead of time makes assembly remarkably quick.
• Raw cashews (1/2 cup, soaked 2 hours): The soaking step is non-negotiable because it transforms them into something the blender can actually turn creamy and smooth.
• Plant-based milk (1/2 cup, unsweetened): Almond, soy, and oat all work beautifully here, and unsweetened keeps the filling savory instead of competing flavors.
• Nutritional yeast (2 tablespoons): This is what gives that subtle savory, almost cheesy depth that makes people ask what the secret ingredient is.
• Lemon juice (1 tablespoon): Brightness is everything, and this small amount keeps the filling from feeling heavy.
• Dijon mustard (1 teaspoon): A quiet addition that adds complexity without announcing itself.
• Salt and black pepper: Standard seasonings, but taste the filling before baking because you might want to adjust.
• Breadcrumbs (1/4 cup) mixed with olive oil (1 tablespoon): This becomes the golden topping, and mixing it with oil ahead of time ensures even browning instead of dry spots.

Instructions

Set your oven and prep the peppers:

Heat your oven to 375°F and lightly brush a baking dish with olive oil, then stand each hollowed pepper upright like little vessels waiting to be filled. This arrangement makes them bake evenly and look intentional on the table.

Sauté the vegetable base:

Warm a skillet over medium heat, add a splash of olive oil, then let your chopped onion soften and turn translucent—this takes about three minutes and the kitchen starts smelling alive. Add minced garlic next, stirring constantly for maybe thirty seconds until it releases that incredible aroma, then add the spinach and artichokes and cook until the spinach surrenders into dark green softness.

Blend the creamy sauce:

Pour your drained cashews into the blender along with the plant-based milk, nutritional yeast, lemon juice, Dijon mustard, salt, and pepper. Blend until the mixture transforms into something silky and cloud-like, stopping to scrape the sides if needed—this is where the magic happens.

Combine everything together:

Tip the sautéed vegetables into a large bowl, add the cooked quinoa, then pour the cashew cream over everything and fold it all together until the grains are coated and the colors swirl together. The filling should feel luxurious and substantial at this point.

Fill the peppers with care:

Spoon the mixture evenly into each pepper, pressing down gently as you go so the filling settles and each pepper gets its fair share. Don't pack too hard or you'll compress everything and lose the texture.

Create the golden topping:

In a small bowl, stir breadcrumbs together with one tablespoon of olive oil until the mixture looks like damp sand. Sprinkle this mixture generously over the top of each filled pepper.

Bake covered then uncovered:

Cover the whole baking dish with foil and slide it into the oven for 25 minutes, which softens the peppers and lets the filling warm through. Remove the foil and bake another 10 minutes until the breadcrumb topping turns golden brown and the peppers have a little char on their edges.

Rest before serving:

Let everything cool for five minutes before plating so the peppers firm up slightly and the filling sets, making them easier to serve and more pleasant to eat.

Save

There's something about serving a stuffed pepper that feels ceremonial, like you've created individual portions meant for people you care about. My grandmother once told me that a well-made meal is how you say things you can't always say out loud, and I understood that completely when I watched someone cut into one of these and see all the colors inside.

Flavor Variations Worth Trying

The base recipe is beautiful on its own, but it's also a flexible platform for experimentation depending on what you're craving or what your market has that day. Sun-dried tomatoes add a sweet-tart richness that pairs wonderfully with the artichokes, while roasted red peppers contribute a smoky sweetness that deepens the whole dish. I've also experimented with adding pine nuts to the topping for crunch, or sometimes stirring in fresh herbs like basil or oregano to shift the flavor toward Italian rather than vaguely Mediterranean.

What to Serve Alongside

These stuffed peppers are substantial enough to be the main event, but they benefit from something fresh to cut through the richness. A crisp green salad with sharp vinaigrette works beautifully, or if you want something warm, steamed broccoli or roasted asparagus adds a nice contrast in texture. If you're serving wine, a Sauvignon Blanc really does sing with this meal, though honestly sparkling water with lemon is equally refreshing and lets the food be the star.

Make-Ahead and Storage Wisdom

One of the best parts about this recipe is that you can assemble the peppers hours before baking, which means less stress when you're cooking for people. Simply cover them and keep them in the refrigerator, then add maybe five extra minutes to the baking time since they'll be cold when they go in. Leftovers keep well for three days and actually taste even better as flavors meld, and you can reheat them gently covered with foil so they don't dry out.

• Soaking your cashews the night before means one less task on cooking day.
• Chop all your vegetables while your quinoa cooks to maximize efficiency.
• The filling can be made up to a day ahead and simply spooned into peppers when you're ready to bake.

Save

These peppers remind me that vegan cooking isn't about limitation—it's about choosing ingredients for their genuine deliciousness and letting them shine. Every time I make them, someone asks for the recipe, and that feels like the highest compliment.

Common Questions

→ Can I substitute quinoa with another grain?

Yes, cooked brown rice or couscous work well as alternatives to quinoa for a similar texture and flavor balance.

→ How do I make the cashew cream smoother?

Soak raw cashews for at least 2 hours, then blend thoroughly with plant milk and seasonings until creamy and smooth.

→ Can I prepare this dish ahead of time?

You can assemble the stuffed peppers and refrigerate them for a few hours before baking to save time on serving day.

→ What can I use instead of breadcrumbs for topping?

Chopped nuts or gluten-free panko are great alternatives that add a nice crunchy texture on top.

→ Is it possible to add more vegetables to the filling?

Absolutely. Ingredients like diced sun-dried tomatoes or roasted red peppers can add extra flavor and color to the filling.