Peppers Stuffed with Sun-Dried Tomatoes Pine Nuts Recipe

Recipe Category: Vegan

Peppers Stuffed With Sun-Dried Tomatoes Pine Nuts Recipe


Makes 8 to 12 peppers

  • 1 (16-ounce) jar hot or mild cherry peppers, drained
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 cup pine nuts
  • 1/2 cup chopped sun-dried tomatoes
  • 1/2 cup fresh unseasoned bread crumbs
  • 1 teaspoon chopped fresh basil or 1/2 teaspoon dried
  • salt and freshly ground black pepper


  1. Preheat the oven to 400°F
  2. Lightly oil a 9 x 13-inch baking pan and set aside
  3. Slice the tops off the cherry peppers, scrape out the seeds and set aside
  4. In a large skillet, heat the oil over medium heat
  5. Add garlic and pine nuts and cook to soften the garlic and lightly toast the pine nuts, 2 to 3 minutes
  6. Transfer the pine nut mixture to a food processor and add the sun-dried tomatoes, bread crumbs, basil and salt and pepper to taste
  7. Pulse until well combined
  8. Stuff the cherry peppers with the pine nut-tomato mixture and place them in the prepared baking dish
  9. Cover and bake until the filling is hot, about 15 minutes
  10. Serve warm

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