This recipe of bright palette of colors and mild sweetness of these baby peppers stuffed with herbed cashew cream, baked to perfection, and eaten with your fingers are the perfect way to begin a meal. Finger food with class!
Serves 8 to 12 (5 to 7 halves per serving)
Active time: 35 minutes
1 cup (5.3 oz/150 g) cashews
1 lb (453 g, about 30) assorted baby bell peppers
¾ teaspoon Himalayan salt, or to taste
Freshly ground black pepper, to taste
1 Tablespoon extra-virgin olive oil
7 oz (183 g) store-bought cashew cream cheese
with herbs of your choice, at room temperature
¼ cup finely chopped chives
2 Tablespoons finely chopped parsley
2 Tablespoons finely chopped basil
1 to 2 cloves garlic, pressed (optional)
1 Tablespoon freshly squeezed lemon juice or
1 Tablespoon apple cider vinegar
2 Tablespoons nutritional yeast
Note: Jalapeños or other hot peppers can be used in place of bell peppers for an extra-spicy version.
Make cashew cream: Cover cashews with water and boil until very soft, about 5 minutes. Blend cashews and ½ cup of the cooking water to a fine, smooth cream (discard any extra water). Cool to room temperature.
Preheat broiler to medium with a rack 4 in (10 cm) from the heat source.
Cut peppers in half from top to bottom and remove seeds (leave the stems, as they look so pretty and are handy to grab). Place peppers on a parchment-lined baking tray, cut sides up. Season with salt and pepper. Broil for 8 minutes. Peppers should be cooked through but still firm.
In a small to medium bowl mix cashew cream, cream cheese, and the remaining ingredients. Taste and adjust seasoning if needed.
Stuff peppers with the filling, and broil until a bit brown but not dry, about 5 minutes. Serve hot or cold.
Arrange on a platter in rows or a tower, or create a mandala, or serve on individual plates with a pattern of your design.