Pesto Cream Cheese Stuffed Peppers
Serves 410 mins prep10 mins cook
These vibrant mini peppers are stuffed with a creamy vegan mixture made using pistachio pesto and vegan cream cheese. They're perfect for a bite-sized snack or appetizer, featuring a blend of flavors without onion or garlic, making them a guilt-free delight for any festive occasion.
0 servings
What you need
Instructions
1: Take room temperature softened cream cheese in a bowl and whisk it using a wire whisk. 2: Add pistachio pesto and rest of the ingredients to it and mix it all together to make the filling. 3: Take mini sweet peppers, chop them in half, and remove the seeds. 4: Fill the peppers with the prepared filling, top with cheese. 5: Bake in air fryer or oven for 8-10 minutes until baked to perfection. 6: Garnish with cilantro/basil and serve with cilantro chutney.View original recipe