Go Back
Print
Stuffed Mini Sweet Peppers

Stuffed Mini Sweet Peppers with Vegan Cream Cheese

Course Appetizer
Cuisine American
Keyword quick & easy, raw, summer side, vegan
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 people

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

  1. Wash each mini sweet pepper, cut the top off, scoop out any seeds, and slice the pepper in half lengthwise. 

  2. Dice and measure the bell peppers, cucumber, celery, and red onion. Mix the ingredients in a medium bowl.

  3. Slowly combine a full 8 oz. container of vegan cream cheese to the diced vegetables until the mixture looks creamy. 

  4. Spoon the mixture into the mini sweet pepper halves.

    Sweet Pepper Close Up

  5. Serve on a large platter, and enjoy!

Recipe Notes

*Store in the refrigerator for up to five days.