Stuffed Peppers

These are my version of the stuffed pepper I learnt how to make on a veggie course here in Iceland. The course was held by Solla which is the owner of the famous veggie place Grænn Kostur in Reykjavík (definitely recommended if you are in Reykjavík). Jóhannes, my husband absolutely loves stuffed peppers and often asks me to make them. I use chickpeas instead of artichokes which featured in the original recipe and I think chickpeas go very well with everything else. It is not because I think they are better than artichokes, it's just that artichokes are so ridiculously expensive here in Iceland. Note that if you are vegan or lactose intolerant you can use vegan alternatives to the cheese I use.

A lovely meal, perfect for dinner and in your lunchbox

This recipe is:

  • Egg free
  • Gluten free

This recipe is easy to make:

  • Lactose (dairy) free

Stuffed Peppers

Serves 3-4


  • 4 large peppers (red, orange or yellow)
  • 150 grams (5 oz) sun dried tomatoes
  • 150 grams (5 oz) chick peas
  • 150 grams (5 oz) nuts such as cashews, Brazil nuts, hazelnuts and almonds
  • 150 grams (5 oz) tofu
  • 150 grams (5 oz) low fat mozzarella or Gouda
  • 15 grams (½ oz) parmesan
  • Pinch of salt (Himalaya or sea salt) and pepper (black)
  • Handful fresh herbs such as coriander, basil, thyme, parsley (whatever you like). You can also use dried herbs


  1. Halve the peppers (leave the stem intact), scoop out the seeds and membranes.
  2. Pat any excess oil off the 150 grams sun dried tomatoes.
  3. Drain the 150 grams chickpeas.
  4. Pat any excess water off the 150 grams tofu.
  5. Grate the 150 grams low fat cheese and 15 grams parmesan.
  6. Now add the 150 grams nuts to the food processor and mix for 10 seconds.
  7. Combine sun dried tomatoes, chick peas, tofu, 75 grams (3 oz) of the grated cheese, 15 grams parmesan, pinch of salt and pepper and a handful of herbs in the food processor. Mix for 20 seconds and transfer to a medium bowl.
  8. Place baking parchment on a large baking tray.
  9. Place the pepper halves (with open end facing up) on the baking parchment.
  10. Stuff each pepper with the filling from the bowl.
  11. With the remaining 75 grams grated cheese, top each pepper.
  12. Bake at 200 degrees Celsius/400 Fahrenheit/Gas Mark 6, for 20-25 minutes.
  13. Serve with a salad, brown rice and a mustard yoghurt sauce. You can mix together 400 millilitres (13½ fluid oz) yoghurt (or soy yoghurt), 4 tablespoons mustard (or more if you prefer), 1 tablespoon agave nectar and 1 teaspoon mustard seeds.


  • If you prefer, you can roast the nuts (it brings out their flavour). To do this, place the chopped nuts on a baking sheet and toast them in 200 degrees Celsius/400 degrees Fahrenheit/Gas Mark 6 oven for 5 minutes; it's important to use a timer since it is extremely easy to forget the nuts in the oven!
  • You can use vegan cheese in the recipe if you are vegan or lactose intolerant.
  • You can omit the nuts if you are allergic. You might want to use mushrooms, celery and other vegetables instead.
  • You can freeze the stuffed peppers and re-heat later. They are also delicious served cold.