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Mini Bell Pepper Poppers with Cheesy Tofu Filling Recipe

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4.3 from 69 reviews

Mini Bell Pepper Poppers featuring a creamy, cheesy tofu filling make a deliciously healthy and flavorful appetizer or snack. These vibrant stuffed peppers are baked to perfection until golden and crispy, topped with crunchy crushed tortilla chips and optional red pepper flakes for a spicy kick. Perfect for vegan and vegetarian diets, this recipe combines simple ingredients with bold flavors in an easy-to-make, crowd-pleasing dish.

  • Total Time: 30 minutes
  • Yield: 9 stuffed mini bell pepper halves

Ingredients

Mini Bell Peppers

  • 9 mini bell peppers
  • Finely crushed tortilla chips, for topping
  • Red pepper flakes (optional), for garnish

Cheesy Tofu Filling

  • 8 ounces firm or extra-firm tofu
  • 2 tablespoons nutritional yeast
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon white sugar

Instructions

  1. Prepare the filling: Place all the ingredients for the cheesy tofu filling—firm tofu, nutritional yeast, ground cumin, salt, garlic powder, smoked paprika, and white sugar—into a food processor or blender.
  2. Blend until creamy: Blend the tofu mixture until smooth and creamy. Scrape down the sides of the blender as needed, and add small amounts of water if necessary to help the mixture blend evenly, but avoid making it too runny.
  3. Prep the peppers: Wash and dry the mini bell peppers thoroughly. Cut each pepper in half lengthwise and arrange them on a baking sheet lined with parchment paper.
  4. Stuff the peppers: Using about a tablespoon of the tofu filling per half pepper, fill each pepper half generously. Depending on pepper size, some filling may remain and can be enjoyed as a dip with tortilla chips.
  5. Bake the peppers: Place the baking sheet in a preheated oven at 425°F (220°C) and bake the stuffed peppers for 14 to 16 minutes, or until the filling turns golden and slightly crispy on top.
  6. Garnish and serve: Remove from the oven and immediately sprinkle the tops with finely crushed tortilla chips. Optionally, add a pinch of crushed red pepper flakes for some heat. Serve warm and enjoy!

Notes

  • This recipe is vegan and gluten-free if using gluten-free tortilla chips.
  • You can substitute the tofu with vegan cream cheese for a creamier texture.
  • Adjust spices to your preference, adding more cumin or smoked paprika for deeper flavor.
  • If you prefer a milder dish, omit the red pepper flakes.
  • Leftover filling makes a great dip for chips and veggies.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://flavorhug.com/mini-bell-pepper-poppers-with-cheesy-tofu-filling-recipe/