Stuffed Peppers

This is a vegan style version of Rocotos Rellenos which is a Peruvian hot pepper stuffed with meat, egg, pepper paste, onions and other seasonings. Rocoto peppers can not be found where I live so I used bell peppers instead. To make up for the lack of spiciness from not using a hot pepper, I stuffed these bell peppers with red chili peppers and an Anaheim pepper. I also used frozen crumbled tofu in place of the meat, vegan shredded cheese in place of cow cheese and I completely excluded the scrambed egg. There is quite a bit of prep work involved with this but the final result is exquisite.


2 red bell peppers, seeded but not chopped

1/4 cup raisins, soaked in just-boiled water for about 10 mins

1 1/2 tbsp olive oil

1/2 cup onion, chopped

1 garlic clove, minced

2 red chili peppers, chopped and seeded

1 anaheim pepper, chopped and seeded

1/2 tsp cumin

1/2 tbsp smoked paprika

1/2 cup veg broth

3/4 cup frozen crumbled tofu (or seitan)

1/4 cup black olives, sliced

1/2 cup vegan shredded cheese (plus a little more for sprinkling on top)

salt and pepper to taste


*After measuring out all of the ingredients and chopping the peppers, boil some water that will be used for soaking the raisins in for about 10 mins. Heat olive oil in a pan on medium heat and saute the onion, peppers, and garlic until the onion is translucent and the peppers are getting soft.

**Next, add the cumin and paprika and stir for a few mins. Stir in the tofu and veg broth and let simmer for about 10 mins. Next add the raisin and olives and let cook a few more mins. Remove from heat and stir in the cheese. Set aside.

***preheat oven to 350 degrees and start boiling some salted water for your bell peppers. Only cut the tops off of the bell peppers but do not discard them. Take out the seeds and when the water is boiling, drop them in and boil for about 10 mins.

****Take them out and put them on a baking sheet. I like to surround my peppers with foil on the bottom so they wont fall over. Add the mixture to the peppers and have the pepper tops baking alongside the peppers. Sprinkle on some more cheese if you wish and bake for 15 mins. Serve hot with the tops back on. This is a semi spicy dish so do not left out the raisins, they really compliment the seasonings as well as off set the heat from the chili peppers.  Enjoy 🙂

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