Stuffed Baby Peppers with Faux-tuna Salad

  • Stuffed Baby Peppers with Faux-tuna Salad
Ranked: 21st

Rated 5 out of 5 based on 7 votes


  • 7 x baby peppers (i bought mine from woolworths and it was a pack of 7)
  • 1 x tin chickpeas (420gr), drained and rinsed
  • 1 x small carrot, peeled and crated
  • 1 x stalk celery, chopped finely
  • 1 tspn rice seasoning (i used nori komi furikake brand which is a mixture of sesame seeds, salt, sugar and seaweed)
  • 1 Tbls fresh dill, chopped finely
  • 4 Tbls vegan mayonnaise
  • 1 tspn dijon mustard
  • 1 tspn salt
  • 1/2 tspn freshly ground pepper


• Cut the top of the peppers, remove its membrane and seeds.
• Place skin-side-up in single layer on oven tray first. Grill until skins blister, wrap peppers in a clean cloth, stand for 5 minutes, peel away skin. Don’t overcook as they need to keep their shape so that they can be stuffed.
• To make the faux-tuna salad: Drain and rinse the chickpeas, mash them with a potato masher. You could use a food processor. However, you need to be careful as you don’t want them to be too mushy.
• In a bowl, mix the mashed chickpeas, grated carrot, chopped celery, dill, rice seasoning, vegan mayonnaise, mustard, salt and pepper. Mix well to combine.
• Arrange the baby peppers on a serving dish. Fill each one with faux-tuna salad mixture and serve.

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    by Angela H. on 17/09/2013, 13:43
    Angela H.
    • Thank you :)


      by A. Gulden on 17/09/2013, 14:21
      A. Gulden
  • We love that


    by ANNA LINHART on 31/01/2014, 17:14
    • Thank you Anna :)


      by A. Gulden on 02/02/2014, 15:51
      A. Gulden
  • Colourful. Love it!


    by Rebecca Evans on 25/03/2014, 15:15
    Rebecca Evans
  • These look so cute!


    by Emma Smith on 25/03/2014, 15:20
    Emma Smith
  • Looks and sounds delicious.


    by Steve McManus on 25/03/2014, 15:29
    Steve McManus