Stuffed Mini Peppers

When I saw these little peppers I just couldn’t resist stuffing them! They are just so cute, and lovely and sweet and I thought they’d be perfect stuffed full of yummy Mediterranean flavours. These peppers can be eaten warm or cold. They’d make a lovely starter on their own, or a satisfying main course served with a roasted vegetable salad or roasted cauliflowers. If you’re lucky enough to get the really small ones they’d be a fab canape too! There are two alternative stuffings listed below – see which you prefer! 🙂


You will need:

Mini peppers (this amount of stuffing will stuff approx 20 mini peppers so adjust quantities if necessary)

1 block of Tofu (I use the cauldron original tofu which is 400g)

3 – 4 small Red onions

50 g Kalamata olives, chopped

70g sun-dried tomatoes

1 tsp Oregano

Himalayan rock salt and black pepper


1 block of Tofu

approx 300g fresh green pesto

200g oven roasted tomatoes

4 tsp Olive tapenade (or you can use chopped olives)

1 tsp Chilli powder

Himalayan rock salt and black pepper


Preheat the oven to 180 C.

If you are using the second stuffing recipe you just need to mash the tofu (as below) and then add all the ingredients in (chopping the tomatoes into small pieces) and mix well. Then move on to the pepper preparation (below).

If you are using the first stuffing recipe then chop the onions into chunks and place on a baking tray with a drizzle of olive or coconut oil. Put in the oven to roast for at least 2o mins (just keep checking them until they are nice and tender).

Meanwhile, remove the tops of the peppers carefully and carefully cut out the pips from the inside. Pop the hollow peppers on a plate in the microwave for 5 mins on full power until just starting to soften (depending on your microwave you may need longer, or less time so keep an eye on them).

Once the onions are roasted, allow to cool and then chop into small pieces. Chop the olives and tomatoes to a similar small size. Put the tofu block into a mixing bowl and use a fork to mash it up. Then add in the olives, tomatoes, onions and spices and mix really well. Use a small spoon to fill each pepper and place it on a lined baking tray. If you have leftover stuffing you can make it into little tofu balls or you can eat it raw (trust me, it’s delish!) 🙂 Now comes the fun bit – reuniting each pepper lid with its bottom! Do your best to add the lids back to each pepper.


Brush lightly with oil and pop in the oven for about 10 minutes or until just tender and the tofu has firmed up. The peppers may just start to go golden at the edges.

Serve warm or cold with a salad, or with the roasted cauliflowers if you want a little bit more for the main course.


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