These recipes were developed Amee Vora and featured on her Instagram account @yummee.with.amee, which focuses on wholesome, plant-based, nutritious recipes
Check out the post here!
Made with Tutto Sicilia Pistachio Pesto and vegan cream cheese, they’re the perfect bite-sized snack or appetizer.
Ingredients
- 10 mini sweet peppers
- 8 oz cream cheese, softened at room temperature (I used vegan)
- 2 tbsp pistachio pesto from @ciaotuttosicilia
- 2 tbsp boiled corn kernels
- 1 tbsp chopped jalapeño
- 1.5 tbsp broken cashews
- salt to taste
- 1/4 tsp black pepper
- 1/2 tsp red chili flakes
- 2 tsp each of chopped cilantro & basil
- Cheese for topping
- Cilantro for garnish
Instructions
- Place cream cheese in a bowl and whisk it using a wire whisk.
- Add pesto & rest of the ingredients to it & mix it all for the filling.
- Take mini sweetpeppers, chop them in half and remove the seeds. Put in the filling.
- Top with cheese and bake in air fryer or oven for 8-10 mins until baked to perfection.
- Garnish with cilantro/basil and serve with cilantro chutney!