These mini pepper poppers include a cheesy tofu filling and crushed tortilla chips on top. It's so easy to stuff mini bell peppers and bake them in the oven for a fun vegan gluten-free party appetizer.
I'm not one to shy away from heat, but jalapeño poppers have always intimidated me. A sweet mini bell pepper though? That I can handle! With these tofu stuffed peppers you get the best of both worlds.
Even better is how simple peppers poppers are to make. The tofu and nutritional yeast filling comes together in minutes using a blender. Plus, these little bell peppers only need to cook for 15 minutes in the oven. You'll be making a game of how fast you can stuff them!
Mini pepper poppers would be a great addition to any party. They fit right in alongside other fan-favorite appetizers like crispy smashed broccoli and chickpea salad.
Ingredient Notes
You will need these simple ingredients to make mini pepper poppers:
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 thanks to the addition of nutritional yeast.
The recipe card below includes the full list of ingredients + instructions.
How to Make Mini Pepper Poppers
- Blend tofu filling.
- Stuff peppers.
- Bake stuffed peppers.
- Sprinkle with crushed tortilla chips and crushed red pepper.
Top Tips
Fill the peppers completely! It helps to use the back of a spoon to pack down the filling. The amount of filling needed can vary pretty drastically depending on the size of your peppers.
If you want an extra cheesy pepper popper, top the tofu filling with a little stretchy cashew mozzarella or shredded vegan cheese.
Serving Ideas
If you’re throwing a party or just watching some football, cauliflower ceviche and baked BBQ tofu would be pair nicely. You can cook the tofu at the same time as the pepper poppers since they cook at the same temperature.
No party is complete without a little sweet treat! Cocoa date truffles and chickpea blondies are two quick and easy options that you can whip up that are always a hit.
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Mini Pepper Poppers with Tofu Filling
Ingredients
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
Pepper Poppers
- 9 mini bell peppers
- tortilla chips finely crushed
- red pepper flakes optional
Directions
- Place 8 ounces firm tofu, 2 tablespoons nutritional yeast, 1 teaspoon ground cumin, ½ teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon smoked paprika, and ¼ teaspoon white sugar 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 9 mini bell peppers. Cut the peppers in half and place them on a baking sheet lined with parchment paper. You should now have 18 peppers to fill.
- Stuff the pepper halves with the tofu filling, about 1 tablespoon each. The amount will vary based upon the size of the pepper. Make sure to fill each all the way. Enjoy any leftover filling as a dip with tortilla chips or make extra pepper poppers.
- 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, if desired.
Notes
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* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
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 🙂