Stuffed peppers with spicy marinated tofu

This recipe for vegan stuffed peppers is for those who enjoy spicy food. Before the top goes back on the pepper, it is filled with deliciously marinated tofu, corn and jalapeños.


Servings: 8 pieces
  • 8
    bell peppers small
  • 1 cup
    tofu (this is ~9 oz)
  • 2
  • 5 drops
    chili oil
  • 3 tbsp
    corn oil
  • 1
  • ¼ cup
    kalamata olives gutted
  • 1
    lime (the peel of)


  1. Cut off the top of the pepper and remove the stem, center and core. Cut the tofu in cubes and marinate with chili oil, onion, jalapeños (in thin rings), lime peel and corn oil.

  2. Cot off the corn grains of the cob and heat in olive oil until they get soft. Remove the lime peel from the marinade and stir in the corn grains. Add the finely sliced olives and fill the bell pepper with the mixture.
  3. Add the top back onto the pepper, place into an oven dish and pour with the rest of the marinade. Let cook for 25 minutes at 355°F.

  4. Serves well with rice.
Courses: Main Course
Difficulty: level 1 (easy)
Season: summer
Taste: spicy
Special diets: Gluten-free, Lupin-free
Campaigns: VeggieChallenge

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