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Gluten-Free & Vegan Cheesy Spinach & Artichoke Stuffed Peppers
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"Cheesy" Artichoke & Spinach Stuffed Peppers

These deliciously vegan and gluten free "Cheesy" Artichoke & Spinach Stuffed Peppers are a great way to impress the folks at any event.  It’s so rich, flavourful, filling, healthy, and best of all, ultra-easy to make and a great way to introduce the folks to your awesome vegan cooking skills. They are that good! 
Course festive dishes, Main Course, Side Dish
Cuisine American
Keyword Artichoke, Bell Peppers, dairy-free stuffed peppers, Gluten-Free, Spinach, Stuffed Peppers, Vegan, vegan stuffed peppers
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Author Happy as a Yam Recipes

Ingredients

  • 1 tbsp extra virgin olive oil
  • 4 bell peppers cut in halves lengthwise
  • 3 garlic cloves minced
  • 2 cups Cremini or Button Mushrooms chopped in quarters
  • 400 ml (14 oz) canned artichokes, strained and chopped
  • 300 ml (10 oz) frozen spinach, thawed and strained
  • 2 springs fresh thyme
  • 135 g (5 oz) vegan cream cheese I used a local brand called VegNature
  • salt and black pepper to taste
  • ½ cup of vegan mozzarella cheese grated

Instructions

  • Heat oven to 375F. Grease a 9x13-inch baking pan with olive oil. Set aside.
  • Arrange the bell peppers in the prepared baking pan.
  • Over medium heat in a large skillet, add in the garlic, onion, thyme, and fry until onions are translucent about 2 minutes. Then, add the mushrooms and fry for another 5 minutes until soft, and then the cashew cream cheese, spinach, and artichokes. Fry until the cashew cheese is fully melted and integrated into the mixture and most of the water has evaporated. Season with salt and black pepper to taste. (See Image)
    Ingredients 1 tbsp extra virgin olive oil 4 bell peppers, cut in halves lengthwise 3 garlic cloves, minced 400 ml (14 oz) canned artichokes, strained and chopped 300 ml (10 oz) frozen spinach, thawed and strained 2 springs fresh thyme 135g (5 oz) vegan cream cheese salt and black pepper, to taste ½ cup of vegan mozzarella cheese, grated Instructions • Heat oven to 375F. Grease a 9x13-inch baking pan with olive oil. Set aside. • Arrange the bell peppers in the prepared baking pan. • Over medium heat in a large skillet, add in the garlic, onion, thyme, and fry until onions are translucent about 2 minutes. Then, add the mushrooms and fry for another 5 minutes until soft, and then the cashew cream cheese, spinach, and artichokes. Fry until the cashew cheese is fully melted and integrated into the mixture and most of the water has evaporated. Season with salt and black pepper to taste. • Spoon in the filling to peppers dividing it evenly among them. Sprinkle cheese over the top and bake for 30-40 minutes or until the peppers have blistered.
  • Spoon in the filling to peppers dividing it evenly among them. Sprinkle cheese over the top and bake for 30-40 minutes or until the peppers have blistered.
    Cheesy Spinach & Artichoke Stuffed Peppers