Stuffed bell pepper recipe, or stuffed tomatoes, with scrambled tofu and mashed potato, a handful of herbs for good measure. Delicious easy vegan meal.
BoyfriendLovlie is ever so passionate about cooking ever since we became vegan (almost 3 years ago now)! And he’s getting better and better!
Soon I’ll have to upgrade my skills if I want to remain queen of the kitchen at Lovlie’s Cocoon! Haha!
He made this stuffed bell pepper recipe a while ago but I am only posting them now. They look impressive, don’t they?! And they are really not difficult to make.
So, to all the vegan guys or omni guys whose other half is a vegan lady, BoyfriendLovlie recommends that you try this recipe to impress her! She will be impressed, and that’s from me!
These little veggie baskets of love will impress a non-vegan lady as well though, because they are also very low in fat.
The boyfriend cooking low-fat! This must be heaven!
This recipe is really very customizable with whatever you have on hand. The filling quantity will depend on how much you want to make or how big the peppers are.
The filling is basically scrambled tofu mixed with mashed potato and vegan cheese powder, parmesan or nutritional yeast. Add in a handful of herbs of your choice for some freshness. We love coriander, but any herbs will work in this recipe.
There are loads of scrambled tofu recipes out there – one on this blog itself. You can omit the parsnip if you are using this one or substitute with fresh mushrooms, peas and sweetcorn as in the recipe below.
- 2 large bell peppers
- 4 tomatoes, or more bell peppers
- 1 block (225g) firm tofu
- ½ cup frozen (or canned) peas
- ½ cup frozen (or canned) sweetcorn
- ½ cup mushrooms, chopped
- 2 tablespoons vegan parmesan, or nutritional yeast
- 2 medium baking potatoes, diced
- 2 tablespoons oil
- Salt and pepper to taste
- Any other vegetables (chopped small)
- handful of herbs of choice, coriander, parsley, basil...
Coarsely mash tofu with a fork.
Heat 1 tablespoon oil in a non-stick fry pan. Add in the tofu. Stir and cook until tofu begins to lightly brown (about 10 minutes).
Add mushrooms. Cook for a few minutes.
Add in peas and sweetcorn. Cook for 3 minutes. Remove from pan. Set aside.
Heat the remaining tablespoon oil.
Add the diced potatoes. Cook covered with a little water until potatoes are soft. Add water occasionally as required. Once cooked, mash the potato, and then add the tofu and vegetables scramble, along with the parmesan or nutritional yeast to the pan.
Add salt and pepper to taste. Sprinkle with dried herbs. Turn off the heat and set aside.
Prepare the bell peppers and tomatoes. Slice a thin piece off the bottom so that they can stand upright. Cut the top off and removing the seeds from the peppers and tomatoes. Stuff them with the filling. Cover with the tops.
Place on a baking tray. Spray with some vegetable. Bake for 20 minutes at 180 degrees Celsius (350F).