Wholistic Jen

By Jennifer Whitmire, MS, MEd, MH, CHES, NEP

These Mediterranean stuffed mini bell peppers are one of those recipes that are so easy but so special at the same time. They are fresh, colorful, naturally gluten-free, and made entirely from whole plant foods.

The filling is a creamy, herbed plant-based cheese inspired by my favorite cheese when I was a cheese eater, classic Boursin, but dairy-free without oil, additives, or anything processed. This dish works just as well for a casual snack as it does on a holiday platter or as part of a plant-based mezze spread.

Mini bell peppers are naturally sweet, crisp, and easy to work with. When paired with a savory, garlicky cashew or almond-based cheese, they become a simple appetizer or side that fits beautifully into a whole food plant-based lifestyle. This version is low glycemic, oil-free, and designed for people who want food that tastes rich without relying on refined ingredients.

Why This Recipe Works So Well

The combination of raw peppers and a cultured-style plant cheese gives you contrast without heaviness. The peppers are crunchy and hydrating, while the nut-based filling is creamy with staying power. Fresh herbs and garlic give the cheese its signature Boursin flavor, so there is no need for oil or nutritional yeast to create depth.

Because everything is served chilled, this recipe is especially helpful during warmer months or busy seasons when you want something you can make ahead and pull out when needed.

Mediterranean Stuffed Mini Bell Peppers with Boursin-Style Plant Cheese

Ingredients

• 1½ pounds mini sweet bell peppers
• 1 cup raw cashews, almonds, or sunflower seed (or a combo), soaked 4 hours and drained
• 2 to 4 tablespoons water, divided
• ½ teaspoon sea salt
• 1 lemon, juiced
• 1 garlic clove, minced
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• Optional: lemon zest or a pinch of dried dill for extra Boursin-style flavor

All ingredients are naturally gluten-free, corn-free, and oil-free.

Instructions

Slice the mini bell peppers in half lengthwise and gently remove the seeds and membranes. Set them aside on a serving platter or tray.

Add the soaked and drained nuts or seeds, 1/2 the water, sea salt, lemon juice, and garlic to a high-speed blender or food processor. Blend until smooth and creamy, stopping to scrape down the sides as needed. The texture should resemble a soft, spreadable cheese. Add water slowly so the mixture stays thick.

Transfer the blended cheese to a bowl. Stir in the parsley, chives, and any optional herbs by hand. This keeps the texture slightly rustic and allows the herbs to stand out, just like traditional Boursin.

Spoon or pipe the filling into each pepper half. Once filled, place the peppers in the refrigerator and chill for at least 30 minutes. Chilling helps the flavors meld and firms up the texture.

Serve cold or slightly cool for the best flavor and consistency.

Flavor Variations and Simple Swaps

This Boursin-style plant based cheese is intentionally neutral and adaptable.

If you want a more Mediterranean feel, add a small amount of minced, fresh oregano or basil.

For a brighter finish, a touch of lemon zest works beautifully.

If you prefer a slightly tangier cheese, add an extra teaspoon of lemon juice or a tablespoon of apple cider vinegar or even some plant based yogurt (unsweetened, of course).

Cashews create the creamiest texture, but almonds and sunflower seeds work well if you prefer a lighter, slightly firmer filling. Just be sure they are well soaked and blended thoroughly.

Serving Ideas

These stuffed mini bell peppers work well as an appetizer, snack, or light lunch addition. They pair nicely with hummus, marinated vegetables, olives, or a large salad. They are also a great addition to a whole food plant-based holiday spread when you want something fresh alongside warmer dishes.

Because they hold their shape and color, they travel well and make an excellent make-ahead option for gatherings.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. The filling may firm slightly as it sits, which many people enjoy. If you prefer a softer texture, allow the peppers to sit at room temperature for a few minutes before serving.

I also like to use this filling in avocado halves, in cucumber boats, and inside romaine leaves or on top of sea weed snacks.

A Simple Example of How I Use This Recipe

I often make these peppers when I want something that feels elegant without spending much time in the kitchen. They are one of those recipes that remind people that whole food plant-based eating does not mean giving up creamy, savory flavors. With the right herbs and balance, plant-based cheese can be just as satisfying as its dairy-based counterpart.

This recipe is also a great teaching tool for clients who are learning how to build flavor without oil. It shows how acidity, herbs, and texture do the heavy lifting when whole foods are used intentionally.

If this way of eating resonates with you, I would love to welcome you inside The Culinary Healing Circle. Inside, we focus on simple, nutrient-dense, whole food plant-based meals like this one, along with the herbs, routines, and everyday practices that support gut health, immune balance, and steady energy.

We cook together, learn together, and build habits that actually last because they feel supportive and realistic, not restrictive.

You can learn more or join us here:
👉 www.culinaryhealingcircle.com