The Vegan Stuffed Banana Peppers are tasty and comforting. This recipe contains 3 grams of fiber and 245 calories per serving. It takes 40 minutes to make this side dish. We made it with banana peppers, vegan cream cheese, vegan cheddar cheese, garlic, Italian herbs, onions, salt, and black pepper. You may pair these peppers with lemon herb rice, creamy tomato pasta, vegan lentil loaf, vegan spinach rice, cucumber tomato salad, or vegan garlic butter pasta. Store these Vegan Stuffed Banana Peppers for four days in the refrigerator.
STATS:
- Total time: 40 minutes
- Calories: 245 kcal
- Serving size: 2 stuffed pepper halves
- Cooking time: 25 minutes
- Course: Side Dish
- Diet: Vegan
- Serving: 8
- Preparation time: 15 minutes
- Cuisine: American
EQUIPMENT:
- Large baking sheet
- Mixing spoon
- Cutting board
- Knife
- Measuring spoons
- Small spoon
- Oven
- Baking paper
- Mixing bowl
INGREDIENTS:
- 8 banana peppers
- Quarter tsp black pepper
- 8 oz softened vegan cream cheese
- 1 cup shredded vegan cheddar cheese
- 3 minced garlic cloves
- Quarter tsp salt
- 1 tsp dried Italian herbs
- Two chopped green onions
INGREDIENT NOTES:
BANANA PEPPERS:
- They give the base to the recipe and mild flavor with natural sweetness. Banana peppers become softer and more flavorful when we bake them. You may use mini sweet peppers as per your preference.
VEGAN CREAM CHEESE:
- It makes the creamy base of the filling and holds the ingredients together. This cream cheese gives a rich and smooth texture to the peppers. You may use homemade cashew cream cheese as a substitute.
DRIED ITALIAN HERBS:
- They include flavor without adding moisture to the recipe. Italian seasoning works well with the creamy cheesy filling. Utilize dried oregano as a replacement.
VEGAN CHEDDAR CHEESE:
- It gives a cheesy taste and makes the melted topping. This cheddar cheese makes the filling more satisfying. You may use vegan mozzarella as an alternative.
GREEN ONIONS:
- They provide freshness and a little color to the recipe. Onions maintain the richness of the vegan cheese. Include chopped chives if you are not using green onions.
INSTRUCTIONS:
- First, put baking paper on the sheet and warm the oven to 375°F.
- Cut the washed banana peppers in half lengthwise then take out the membranes and inner seeds.
- Stir softened vegan cream cheese, minced garlic, vegan cheddar cheese, dried herbs, green onions, salt, and black pepper in the bowl.
- Spoon the filling into the banana pepper halves and fill them lightly.
- Arrange the stuffed peppers on the sheet and bake for twenty-five minutes.
- Turn the oven to broil and broil the peppers for three minutes.
- Lastly, take the peppers from the oven and cool completely, then serve warm.
TIPS:
- Make the vegan cream cheese soft before including it so the filling becomes smooth.
- Avoid filling the peppers too much and leave some space to keep it from spilling while baking.
- Add extra taste by using red pepper flakes, smoked paprika, or nutritional yeast.
- Dry the banana peppers well and remove extra water so the filling does not become watery.
STORAGE INFORMATION:
FRIDGE:
- Store the cooled stuffed peppers in the box for four days.
FREEZER:
- Freeze the peppers in the container for sixty days.
FAQs:
Can I make these stuffed peppers earlier?
- Yes, you may refrigerate the prepared peppers several hours early and bake when need to serve.
Do these banana peppers contain spice?
- They are mild in spice; you may remove seeds and membranes for less spice.
Can I include vegetables in the filling?
- Yes, you may add finely chopped spinach, mushrooms, or zucchini in the filling.
What makes the filling too soft?
- Including warm vegan cream cheese makes the filling soft; chill the mixture for 15 minutes for better results.
Can I include spice in this dish?
- Yes, you may add red pepper flakes, cayenne pepper, or vegan pepper jack cheese for spice.
NUTRITIONAL INFORMATION:
Iron: 1.2 mg
Fiber: 3 g
Total carbs: 11 g
Calcium: 150 mg
Vitamin A: 1,250 IU
Net carbs: 8 g
Calories: 245 kcal
Sodium: 430 mg
Potassium: 210 mg
Protein: 5 g
