Mini Bell Pepper Poppers

Hand picking up a cheesy mini bell pepper popper with more on a baking sheet.

5 from 1 vote

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!

Prep Time10

Cook Time15

Total Time25

Course: Appetizer

Cuisine: American

Servings: pepper poppers

Calories: 18kcal

Author: Sarah Pilley

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.

Notes

See more expert tips, pictures, and variations above for making the best mini bell pepper poppers!

Yield: 18 pepper poppers

Storage: These cheesy pepper appetizers as best eaten right away, but if you have some leftovers, store them in an airtight container in the refrigerator.

Reheating: 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.

Nutrition