• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Tofu and Tempeh Recipes

    Tofu Veggie Stuffed Peppers

    Published: Jul 27, 2014 · Updated: Apr 6, 2022 · This post may contain affiliate links.

    I believe that an all veggie stuffed pepper recipes are a great opportunity to get creative. Since this recipe uses fresh, vibrant, and robust flavors, the ingredient list is simple and grain-, gluten-, and dairy-free! Standard stuffed peppers recipes often contain rice, cheese, and bread crumbs, but this recipe does not. I challenge you to make this recipe once and you will see that the “stuffed pepper standard” need not apply! Recipes and photos contributed by Joelle Amiot, from JarOHoney.

    Serves: 4 

    • 8 ounce extra-firm sprouted organic tofu
    • 1 teaspoon raw organic unrefined coconut oil
    • 4 large organic bell peppers, any mixture of colors
    • ¼ cup medium organic yellow onion, diced
    • 4 large cloves organic garlic, peeled and finely chopped
    • 2 medium organic zucchini squash, cut into large dice
    • 1 medium organic jalapeño pepper, stemmed, seeded, and finely chopped 
    • Salt and freshly ground pepper to taste
    • ½ cup filtered water

    Cut the tofu into medium cubes. In a large wok, heat the oil on high until melted. Add the tofu and stir-fry until all sides are golden brown. Remove from the heat and place in a large mixing bowl.  sides and cut the tops off ½ inch below the stem. Then, cut the pepper in half lengthwise. Chop the pepper flesh that's left from the top and discard the stems. Add the chopped pepper to the mixing bowl.

    Lay each bell pepper on its side and cut the tops off ½ inch below the stem. Then, cut each pepper in half lengthwise. Chop the pepper flesh that's left from the top and discard the stem. Add the chopped pepper to the mixing bowl. 

    Add the onion, garlic, zucchini and jalapeño, and mix together well. Season with salt and pepper.

    Lay a large steaming basket in a wok or steep-sided stir-fry pan. Arrange the pepper halves cut side up so they will hold the stuffing without tipping over. Divide the stuffing among each pepper half.  Pick up any ingredients that may fall out and put them back into the pepper halves. 

    Add the water to the bottom of the wok or pan and cover. Place over high heat and steam for 10 minutes until the pepper is semi-soft, or to your liking. Gently remove from the wok and serve. 

    Tofu Veggie Stuffed Peppers from Joelle Amiot's JarOHoney

    CHEF’S TIP: Always choose vibrant, blemish free and firm peppers. I like to pick colorful ones like orange, red and yellow bell peppers because they contain more vitamin C and flavor than green peppers. Also I use extra firm sprouted organic tofu, I think it has the best texture and flavor.

    Nutrition Information
    Per Serving: 135 calories; 5.1g fat; 13.4mg sodium; 730.7mg potassium; 18g carbs; 5.3g fiber; 2.7g sugar; 8.4g protein

    • Here are lots more easy tofu recipes.
    • Here are more recipes using bell peppers.

    More recipes you may enjoy

    • Guide to Tofu for Beginners
    • Vegan Spinach Artichoke Dip
    • Grilled Tofu Skewers
    • Vegan Crunchwrap Supreme

    Reader Interactions

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • Fudgy Avocado Brownies (Vegan!)
    • 25+ Vegan Valentine’s Day Desserts
    • 11 Best Vegan “Cheese” Recipes
    • Vegan Christmas Cookies
    • Vegan Jalapeno Poppers
    • Vegan Vodka Pasta

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media