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STUFFED MINI SWEET PEPPERS- delicious vegan appetizer, GF, oil-free

Dixie Schexnaildre

This is the PERFECT snack to please a crowd! It’s fairly simple, incredibly tasty, and packed with vitamins/iron/fiber/anti-oxidants…Olé!

ALSO, since I operate honoring a ‘waste not, want not’ food philosophy, one of my favorite things about this particular recipe is the left-over ingredients combine to make a fabulous ‘Stuffed Baby Pepper Soup’! (I’m not even sure which meal we liked more!)

See ‘Stuffed Baby Pepper Soup’ recipe in the next post!


  • 1.5 cups of leftover or freshly cooked rice (perfect for our lemongrass rice recipe!)
  • 1 can of black beans, thoroughly rinsed
  • 1 -2 TB of shredded carrots
  • leftover corn kernels (or one ear worth)
  • a few leaves of basil (I used 10-12), torn
  • 1 TB of shredded coconut. The coconut pictured should be more finely chopped, if you use that brand. Sweetened or unsweetened is fine.
  • about 1/4 can of coconut milk will be used here. Save the leftovers for another recipe (such as the Stuffed Baby Pepper Soup!)
  • 18+ mini sweet peppers, washed and tops removed
  • 1 jalapeño (optional)
  • 3 mushrooms , diced
  • 1 TB hemp hearts
  • 1 green onion, diced/sliced


You will need a baking dish with sides about 1 inch tall, or taller to keep peppers upright. I did not line baking dish with any oil or 'grease' method. The natural water content of the vegetables will 'steam' peppers.

  • Heat oven to 425 degrees F
  • Combine all ingredients EXCEPT coconut milk and sweet peppers-into a bowl
  • Blend with spoon. Pour approximately 1/4 of can of coconut milk over mix, until just visibly moistened
  • Using spoon or hands, stuff ingredients firmly into each sweet pepper and place upright in pan. Bake for approximately 45-50 minutes, or until softened. Cook times vary based on density.

Please use all leftover ingredients for soup!