Stuffed baby peppers

Sweet and succulent peppers stuffed with a spiced tofu mixture. The perfect additions to BBQs and picnics.

Mori Nu Silken Tofu Firm 349g

250g tofu, crumbled

Vegan Mayonnaise, Organic 180g (Mr Organic)

2 tbsp vegan mayo

Organic Yeast Flakes 250g (Sussex Wholefoods)

1 tbsp yeast flakes

Organic Smoked Paprika 100g (Sussex Wholefoods)

½ tsp smoked paprika

Premium Turmeric Powder, Organic 50g (Sussex Wholefoods)

¼ tsp turmeric powder

Organic Dried Oregano 30g (Sussex Wholefoods)

1 tsp oregano

Organic Thyme Leaves 50g (Sussex Wholefoods)

½ tsp thyme

Cayenne Pepper Powder 100g (Sussex Wholefoods)

1 pinch cayenne pepper

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

Salt, to taste

Organic Black Pepper Powder 100g (Sussex Wholefoods)

Pepper, to taste

Other Ingredients

8 sweet baby peppers
1 small onion chopped
Olive oil for frying

Method

1. Preheat the oven 180 degrees (gas mark 5) and prepare the oven baking dish.
2. Heat the olive oil in the frying pan. Add chopped onion and fry for 5-7 minutes. Season with paprika, turmeric, oregano, thyme, cayenne pepper, salt and pepper. Cook for another 2 minutes, add a splash of water if mixture gets to try. Add crumbled tofu, stir well to cover
3. To prepare the stuffing combine tofu mixture with mayo and yeast flakes.
4. While tofu is cooling down, prepare the peppers. Cut the top part out, but keep it as we will use it. Scoop out the seeds.
5. Stuffed pepper making sure that stuffing is pushed all the way down. Once all are stuffed replace previously cut tops on the peppers and place on the baking dish laying flat. Sizzle with olive oil, put into the oven and bake for 30-35 minutes turning them around after 20 minutes.