Hello, Paleo Stuffed Pepper Rings with Cashew Cheese! I have to say I was pretty skeptical about cashew cheese at first, but homemade is always the best and this version is so good!
The only pain is remembering to soak the cashews before you want to make this recipe (just do it overnight). There are recipes that don’t soak the nuts before blending & that would work in a pinch. Soaking the nuts creates a smooth and creamy texture. It also activates the enzymes which makes the ‘cheese’ more nutritious.
Full disclosure on this Paleo Stuffed Pepper Rings with Cashew Cheese recipe, it’s delicious. It’s also Whole 30 compliant, Paleo friendly (duh, it’s in the name), Dairy- Free & Gluten- Free. I even ate a pepper ring (okay, maybe two) before going out to dinner, whoops! When the peppers are hot, the cashew cheese just melts into the meat, ahh, so delicious. Enjoy!
Paleo Stuffed Pepper Rings with Cashew Cheese - Whole 30 compliant, Paleo friendly, Dairy-Free & Gluten- Free! So good, when the peppers are hot the cashew cheese just melts into the meat - YUM! Perfect meal to prep & eat all week.
- 1 cup raw cashews [soaked for at least 8 hours, drained and rinsed]
- 1/4 cup water + more as needed
- juice from 1 lemon [~2 tbsp]
- 1/4 tsp garlic powder
- 2 tbsp nutritional yeast flakes
- 1 tsp olive oil
- salt, to taste
- 4 bell peppers, 3 prepared & 1 extra in case extra stuffing
- 1 small yellow onion, choppped
- 1 lb ground beef
- 1 egg
- 1 tsp chili powder
- 1/4 tsp cayenne powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/8 tsp cumin
- sprinkle of red pepper flakes
- salt & pepper, to taste
Combine all ingredients in high-powered blender or food processor until smooth
Keep in an airtight container until ready to use [store for up to 4 days]
Preheat oven to 400 degrees F and line a baking sheet with parchment paper
Prepare peppers by slicing off the top and bottom of each pepper. [Do not toss these pieces]. Cut out ribs and seeds. Slice peppers into 3 rings and place on a baking sheet [9 in total]. Have another pepper on hand in case of extra stuffing. Store remaining parts of peppers or chop and put into meat mixture.
Combine all the other ingredients (ground beef, onion, egg, spices). Using a 1/4 cup, divide and stuff the meat mixture between the each pepper ring.
Bake for 30 minutes or until the meat is cooked through. Remove from oven, plate, top with cashew cheese & enjoy! [If not eating right away, suggest moving the pepper rings onto a large plate with paper towels to soak up some of the extra fat]