Ingredients:

  • 1 cup raw cashews, soaked in hot water for at least 30 minutes
  • 1/4 cup nutritional yeast
  • 2 cloves fresh garlic
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh chives, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon olive oil
  • 2-4 tablespoons water or reserved cashew soaking liquid, as needed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 medium small orange bell peppers
  • 1 teaspoon olive oil for drizzling
  • A light dusting of smoked paprika (optional)
  • 2 tablespoons black olive tapenade or very finely minced Kalamata olives

Instructions:

  1. Drain and rinse the soaked cashews thoroughly.
  2. Make the Filling: Combine drained cashews, nutritional yeast, garlic, lemon juice, oil, salt, pepper, and 2 tablespoons of water in a food processor. Blend until completely smooth and creamy, adding reserved water tablespoon by tablespoon until the texture resembles thick cream cheese.
  3. Transfer the cashew cream to a bowl. Stir in the chopped fresh chives and parsley. Taste and adjust seasoning.
  4. Prepare the Peppers: Slice the top quarter off each bell pepper. Carefully scoop out and discard all seeds and white membrane.
  5. Carve the Faces: Using a small, sharp paring knife, carefully cut simple triangular eyes and a jagged smile into the side of each pepper body. Keep the cuts shallow.
  6. Stuff and Season: Gently stuff each pepper cavity full with the cashew herb filling, mounding it slightly. Lightly drizzle the outside of the peppers with olive oil and dust very lightly with smoked paprika.
  7. Bake: Arrange the stuffed peppers upright on a parchment-lined baking sheet. Bake at 375°F (190°C) for 20–25 minutes, or until the peppers are tender-crisp.
  8. Decorate and Serve: Remove from the oven and let cool slightly. Carefully use a small spoon or piping bag to dot the black olive tapenade into the carved eyes and mouths to complete the jack-o'-lantern effect. Serve warm or at room temperature.