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Mini Bell Pepper Poppers are a quick and easy party appetizer that everyone can enjoy. These cheesy sweet pepper poppers are made with tofu, so they’re secretly vegan!
This recipe is great for anyone who wants to indulge in a cheesy jalapeño popper but doesn’t want quite that level of heat!
I instantly fell in love with these mini pepper poppers because of this. They are the perfect cheesy appetizer for any gathering.
The best part is that they are so simple to make. They’re ready in less than 30 minutes from start to finish!
Serve these with some meatball mummies and pumpkin pie hummus for a Halloween party. Or add some BBQ tofu nuggets and chickpea chips to the spread for a football party!
Ingredients
You will need these simple ingredients to make cheesy pepper poppers:
Of Special Note
- Mini bell peppers, AKA sweet peppers, are the vessel for the cheesy filling. You can also use normal-sized bell peppers and cut them into quarters to create smaller strips of pepper.
- Firm tofu creates a creamy, cheesy filling for these peppers while also adding a bit of protein. The filling is similar to vegan ricotta cheese but with some of the flavors of vegan cashew queso.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
Variations
You can stuff your mini peppers with anything you like. Just follow the recipe timing for cooking the peppers and get creative! Here are some ideas:
- Vegan cream cheese, vegan cheddar cheese, and oyster mushroom bacon
- Chickpea chicken salad or buffalo chickpea dip
- Vegan ground beef and cashew mozzarella
- Black beans, lemon quinoa, and vegan parmesan
How to Make Mini Bell Pepper Poppers
Here’s a step-by-step guide to making the best mini bell pepper poppers:
- Step 1: Place all the ingredients for the cheesy tofu filling into a food processor or blender.
- Step 2: Blend the tofu filling until it is creamy, scrape down the sides of the blender as needed.
- Step 3: Cut the peppers in half and place them on a baking sheet lined with parchment paper.
- Step 4: Stuff the peppers with the tofu filling, about a tablespoon each.
- Step 5: Bake the stuffed peppers for about 14 to 16 minutes at 425°F.
- Step 6: Sprinkle crushed tortilla chips and crushed red pepper on top of the cooked peppers, if desired.
Top Tips
Fill the peppers completely! It helps to use the back of a spoon to pack down the filling. The amount of filling can vary pretty drastically. As you see in the pictures, some of the mini peppers are really small while others aren’t.
If you want an extra cheesy pepper popper, you could top the tofu filling with a little stretchy cashew mozzarella or shredded vegan cheese.
Ways to Serve
If you’re throwing a party or having a football watch party, make some more delicious vegan appetizers and treats!
Recipe FAQ
These cheesy pepper appetizers as best eaten right away, but if you have some leftovers, store them in an airtight container in the refrigerator.
To reheat, bake them in the oven at 350°F for 10 to 15 minutes or air fry at 375°F for 5 to 7 minutes until the cheesy filling is hot and crispy.
To make the cheesy filling, you will need a food processor or blender to blend the tofu cheese filling.
More Vegan Appetizers
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📖 Recipe
Mini Bell Pepper Poppers
Ingredients
- 9 mini bell peppers
- finely crushed tortilla chips
- red pepper flakes optional
Cheesy Tofu Filling
- 8 ounces firm tofu 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
- Place all the ingredients for the cheesy tofu filling into a food processor or blender.
- Blend the tofu filling until it is creamy, scrape down the sides of the blender as needed. Add water as needed to help the mixture blend (not too much though because you don't want it to be runny!)
- Wash and dry the mini bell peppers. Cut the peppers in half and place them on a baking sheet lined with parchment paper.
- Stuff the peppers with the tofu filling, about a tablespoon each. Depending on the size of your peppers, some filling may remain. You can eat it like a dip with some tortilla chips and it tastes great!
- Bake the stuffed peppers for about 14 to 16 minutes at 425°F or until the filling is golden and crispy.
- Sprinkle crushed tortilla chips and crushed red pepper on top of the cooked peppers, if desired.
eileen says
Question, Do I squeeze moisture out of tofu before processing it?
Thanks
Sarah Pilley says
Hi Eileen! For this recipe, you don't need to press the tofu 🙂