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Vegan cheese and walnut stuffed padron peppers

This dish is based on the goat’s cheese version, but these vegan cheese and walnut stuffed padron peppers make lovely tapas for those with dairy allergy or intolerance too. Perfect with a glass of Cava during the festivities! (For a non-vegan version use soft goat’s cheese and honey).
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 6 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 12 padron peppers
  • 4 Tbsp crem cheese vegan
  • 1 tsp Maple syrup or honey for a non-vegan version
  • 1 handful of walnuts

Method
 

  1. Preheat the oven 180°C or turn on the grill in the oven.
  2. Mix the cream cheese with the maple syrup, then set aside. Cut the walnuts into small pieces and mix with the cream cheese.
  3. Cut the peppers in half lengthwise, then remove the seeds.
  4. Fill each pepper half with the cream cheese mixture, then put them on a lined baking sheet and bake or grill in oven for about 5 minutes.
  5. Remove the sheet from the oven and let them cool a bit.
  6. Serve warm or at room temperature with freshly ground pepper.