Stuffed Bell Peppers With Tomato Sauce

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Recipe Category: Vegan

Stuffed Potatoes Roasted Bell Pepper Walnuts Recipe


Makes 12 potatoes

  • 12 small white- or red-skinned potatoes, about 2 inches in diameter
  • 1 jarred roasted red pepper (or see Roasted Red Pepper Hummus)
  • 1/2 cup chopped walnuts
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper
  • 1 tablespoon vegan Parmesan or Parmasio (optional)


  1. In a large saucepan of boiling water, cook the potatoes until just tender, about 12 minutes
  2. Drain and set aside to cool
  3. Meanwhile, in a food processor, combine the red pepper, walnuts, parsley, oil and salt and black pepper to taste
  4. Process until well mixed
  5. Set aside
  6. Preheat the oven to 350°F
  7. Lightly oil a baking sheet and set aside
  8. When the potatoes are cool enough to handle, gently cut a thin sliver off each potato to make a flat bottom
  9. Cut off a third of each potato and scoop out the inside of the potato with a small melon baller or a small spoon
  10. Spoon the pepper-walnut mixture into the potato shell and arrange on the baking sheet
  11. Sprinkle with Parmesan, if using and bake until hot, about 15 minutes
  12. Serve warm

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