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Cream Cheese Stuffed Peppers

Cream Cheese Stuffed Peppers

Course Appetizer
Keyword antipasti, christmas, party food, snack
Total Time 2 days
Servings 4 people


  • 10 red mini peppers
  • 200 g cashews Soaked in water overnight
  • 3 tbsp Arrabiata pesto (or favorite pesto) f.eg. by Byodo
  • 1 tbsp plantbased yogurt I used soy yogurt


  • Let the cashews soak in warm water over night. Discard the water and add the cashews to a blender. Blend with the soy yogurt until very creamy.
  • Place the cream cheese mixture in the fridge in a covered (not airtight!) bowl for 24-48 hours. 
  • Mix the finished cream cheese with the arrabiata pesto. Remove the seeds from the minin paprikas and fill with cream cheese.