Recipe by Katie Mae
Makes 12–16 peppers | Ready in 1 hour | Stores 2 days in the fridge
1 lb. mini peppers
¾ cup cashews soaked in water for 2–4 hours
¼ cup fresh water, or a bit more as needed
2 tablespoons nutritional yeast (optional)
¼ cup lime juice
½ teaspoon garlic granules
½ teaspoon ground cumin
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Spread the mini peppers out on the baking sheet. Roast the peppers for 20 minutes, turning them 1–2 times part way through.
- Strain the soaking cashews and discard the soak water.
- Add the cashews and remaining ingredients to a blender or small food processor. Blend into a thick cream. Depending on how long the cashews were soaking, you may want to add 2–4 tablespoons of water to blend into a creamy consistency.
- When the peppers are browned to your liking, remove them from the oven. Starting at the stem, make a single slice down the center of each pepper. Then gently use your fingers to open them up. Don’t worry about the seeds—the peppers are sweet, so their seeds will not be hot.
- Fill the peppers with the cashew cream. Sprinkle a bit of cinnamon and/or cayenne pepper on top, and enjoy!
This dish is also delicious with hot peppers, like jalapenos. However, you may want to discard the hot pepper seeds before adding the cream. At large gatherings, a combination is often appreciated.
With hot peppers, whether you leave the seeds or not, you should also consider the spices that go into your cream. I think it’s best for either the pepper or the filling to be spicy, but not both. Thus, for hot peppers, I do not add cayenne pepper to the cream.
If you do want heat in your cashew cream, feel free to experiment with other hot spices, like chili powder, smoked paprika, or chipotle powder.
Nothing starts a party like cream-filled roasted peppers! I served these as an appetizer for a Cinco de Mayo party a few weeks ago and they disappeared like hotcakes!
You might be surprised that they’re also tasty the next day—cold or reheated—so don’t be afraid to make enough for leftovers.
They’re absolutely delicious when made with mini sweet peppers, but they are also enticing with hot peppers, like jalapenos. However, I wouldn’t go any hotter than a jalapeno unless you have some daredevils in the crowd.
Of course, always make sure your guests know which are sweet and which pack a punch!