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Pipi chjini (stuffed peppers)

Summer is finally here with all its flavours, colours and my favourite veggies.

Few days ago, I was flipping through an old cookbook (Las Vegans, by Paola Maugeri) and I felt inspired by these easy-peasy and mouthwatering stuffed peppers.

I love their crumbly texture inside, but if you want to make it firmer you can add a splash of unsweetened soy milk when blending the tofu.


3 bell peppers

400g firm tofu

*2-3 tbsp breadcrumbs

Two spoonfuls of capers and pitted olives

2-3 peeled plum tomatoes

1 garlic clove

Olive oil

A handful of fresh basil leaves,

1/2 tbsp lemon juice

2 tbsp nutritional yeast


Cut the peppers lengthways, remove the seeds inside and microwave for 4 minutes. Alternatively soak them in hot boiling water for 5 minutes.

Blend the tofu and the garlic together until it gets quite crumbly. In a bowl, place all the other ingredients and then pour the crumbled tofu. Mix well until combined and fill your peppers halves with this mixture.

Place everything on an oiled tray, garnish the peppers with more breadcrumbs, nutritional yeast and bake at 200°C for 25 minutes plus 2-3 minutes with the grill mode on for a golden and crunchy twist.

*For a gluten-free version, use GF breadcrumbs.

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