Garlicky Stuffed Pointed Peppers

These peppers are extremely delicious, you can serve them with a fresh salad and bread as a complete meal or as a side dish. The stuffing can be prepared up to a day before and be kept in the fridge.

Vegan, nut free, gluten free | serves 1 | SIDE


  • 120g firm Tofu
  • 50g Violife grated cheese
  • 2-3 Sun dried tomatoes from jar, chopped
  • 2 tablespoons of olive oil
  • 1 spring onion, finely sliced
  • 1 clove of garlic, crashed
  • Handful of thyme, sliced
  • 1/4 teaspoon of oregano
  • Pinch of salt, pepper and garlic granules
  • 2 pointed red peppers
  • A squeeze of lemon

stuffed peppers row (2)


  1. Preheat your oven to 180°C and on a baking tray line a parchment paper.

  2. To prepare the stuffing, in a medium size bowl crumble the tofu using your hands and add all of the ingredients except from the peppers and 1/2 of the olive oil. Let the stuffing aside to prepare the peppers.

  3. Thoroughly wash the peppers, cut the head and remove the seeds from inside. Then cut lengthwise, almost until the end. Remove all remaining seeds, add a splash of olive oil and sprinkle a pinch of salt inside and outside of the peppers using your hands.

  4. Add the stuffing, you might find it easier to use a teaspoon as you don’t want to break them. Place on the baking tray and bake for 20-25 minutes.

Happy cooking everyone!