Stuffed Mini Peppers with Herbed Cheese


  • 1 c. raw cashews, soaked, drained
  • 1/2 – 3/4 tsp. sea salt
  • 2 Tbsp. fresh lemon juice
  • 1 clove garlic
  • 5 Tbsp. water
  • handful of fresh parsley, coarsely chopped
  • handful of fresh basil, roughly chopped
  • mini peppers


  1. Place cashews, sea salt, lemon juice, garlic, and water into food processor. Process until smooth.
  2. Add parsley and basil and process just long enough to chop the herbs and mix them in. Cut peppers in half and fill with the cashew mixture. 
Browse Cook(s): Samantha Edwards
Browse Theme(s): Raw Foods Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.