Halloween Stuffed Peppers
Celebrate Halloween with these vegan stuffed peppers, filled with creamy smoked tofu, grated celery root, and carrots. A simple, savory main that's as spooky-fun as it is delicious.
Ingredients
- 3 bell peppers
- 200 g smoked tofu blended to a creamy texture
- ¼ celery root grated
- 2 carrots grated
- 1 onion sliced
- 1 Tbsp olive oil
- salt to taste
- black pepper to taste
Instructions
- Cut the tops off the peppers, remove the seeds, and wash them.
- Sauté the onion in 1 Tbsp of olive oil over medium heat until translucent.
- In a bowl, combine the onion, creamy tofu, celery root, and carrots, then season with salt and pepper.
- Stuff the bell peppers with the mixture and place the tops back on.
- Cover the stems with aluminum foil and bake at 180 degrees C (350 degrees F) for 30 minutes, covering the peppers with foil after the first 10 minutes.
Notes
Carve little faces into the pepper caps before baking for a spooky Halloween look. Store leftovers in an airtight container in the fridge for up to 3 days.