*Disclosure: This post contains affiliate links. That means I will be compensated if you make a purchase after clicking on my links. All opinions are my own.
Hello everyone,
I am so excited to share a newly tested recipe that is sure to be a hit at your next summer soirée! Give my recipe for raw Stuffed Mini Sweet Peppers with Vegan Cream Cheese a try!
This recipe simply calls for a handful of raw vegetables, vegan cream cheese, a few select spices, and requires minimal prep time and no cooking. How much simpler can it get? The best part—it’s a truly hassle free recipe but the end result still packs a serious flavor punch!
I made these Stuffed Mini Sweet Peppers with Vegan Cream Cheese as an appetizer for my friend’s veggie BBQ, and the entire plate with gone within the hour. People kept going back for seconds due to the bright colors and great taste. I believe I found another “goto recipe” to keep in rotation with my time-tested indulgent vegan macaroni salad and fresh summer pasta salad!
Give this recipe a try and let me know what you think! Printable recipe below!
Cheers & happy eating!
Jocelyn
*Disclosure: This post contains affiliate links. That means I will be compensated if you make a purchase after clicking on my links. All opinions are my own.
Stuffed Mini Sweet Peppers with Vegan Cream Cheese
Ingredients
Mini Sweet Peppers
- 1 lb. mini sweet peppers Use 1/2 - 3/4 of the 1 lb. bag
Vegan Cream Cheese Filling
- 8 oz. vegan cream cheese Note, I used Tofutti Better Than Cream Cheese!
- 1/2 cup cucumber diced
- 1/4 cup red onion diced
- 1/4 cup celery diced
- 1/4 cup green pepper diced
- 1/4 cup yellow pepper diced
Garnish
- salt & pepper to taste
- garlic powder I recommend a light dusting.
- smoked paprika I recommend a slightly heavier dusting.
Instructions
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Wash each mini sweet pepper, cut the top off, scoop out any seeds, and slice the pepper in half lengthwise.
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Dice and measure the bell peppers, cucumber, celery, and red onion. Mix the ingredients in a medium bowl.
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Slowly combine a full 8 oz. container of vegan cream cheese to the diced vegetables until the mixture looks creamy.
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Spoon the mixture into the mini sweet pepper halves.
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Serve on a large platter, and enjoy!
Recipe Notes
*Store in the refrigerator for up to five days.
I saw your post on Instagram and I had to come and find the blog post – they look yummy!! You always make fantastic recipes 💚
Thank you so much! I really appreciate it. These little peppers are so good, and it’s deceptively easy. I love the fact that it looks appetizing too!
This sounds absolutely delicious! My family loves eating these sweet little sweet peppers!I can’t wait to make this for them!!!
Omg this looks amazing! I’ve never had vegan cream cheese but I love finding new vegan products to try. But even just the sweet peppers look amazing!! Definitely have to try this!
Oh, I hope you really like it! Vegan cream cheese is so easy to find. I get mine at Trader Joe’s!
This looks so good and healthy too. I love those little peppers!!
It’s truly a guilt free snack!
I always buy these little peppers and never know what to use them for since I can’t eat them fast enough on their own. This sounds absolutely DELISH! I pinned this post for future reference because I definitely need to try these. Yum!
I hope this is useful! It’s so quick and easy. Plus, it tastes great! I’ve also been looking for ways to use the full bag of minis!