Vegetarian Stuffed Peppers with Tofu and Feta
These vegetarian stuffed peppers skip the mince entirely and still deliver plenty of savoury, satisfying flavour. Golden-fried smoked tofu brings a rich, hearty taste, while creamy feta melts over the top and keeps everything wonderfully juicy. They're low in carbs and quick to put together: fill, bake, done. A lovely light main for four that you can also prep ahead.
Ingredients
- 4 red or yellow peppers
- 1 green pepper
- 200 g smoked tofu
- 200 g feta
- 1 small onion
- 1 garlic clove
- 2 tomatoes
- 2 tbsp olive oil
- 1 handful parsley
- salt, pepper, herb salt, to taste
Instructions
- Preheat the oven to 180C (fan 160C). Wash the red or yellow peppers, halve them and remove the seeds and inner membranes. Season the insides with a little herb salt and place them in a baking dish.
- Finely dice the onion and garlic and fry gently in the olive oil until softened and translucent. Crumble or finely dice the smoked tofu, add it to the pan and fry until golden brown. Season with salt, pepper and herbs to taste.
- Fill the pepper halves with the tofu mixture and cover generously with crumbled feta.
- Mix any leftover tofu mixture with the diced green pepper, diced tomatoes and a little feta, then spread into a second baking dish to bake alongside as a side.
- Bake everything at 180C (fan 160C) for about 20 to 30 minutes, until the peppers are just tender and the cheese is golden on top. Scatter with fresh parsley before serving.
Nutrition facts per serving (estimate)
| Calories | 290 kcal |
|---|---|
| Carbohydrates | 10 g |
| Protein | 18 g |
| Fat | 21 g |
| Fibre | 4 g |
| of which sugar | 7 g |
Frequently asked questions
Which tofu works best?
Smoked tofu gives the most flavour and needs no lengthy marinating. You can also use plain tofu and simply season it more boldly.
Can I make these stuffed peppers vegan?
Yes, swap the feta for a plant-based feta or a seasoned almond and nutritional-yeast mix. The smoked tofu is already vegan.
Can I prepare this dish ahead?
You can fill the peppers, cover them and keep them in the fridge. Just bake them fresh before serving. Any leftovers reheat well the next day.
What goes well on the side?
The baked tofu and tomato mixture from the recipe pairs perfectly. If you'd like more, serve a small salad or some rice or quinoa.
