More Vegan Recipes:
- Tahini Cake with coconut & Chocolate chunks
- Creamy Vegan White Bean Soup (Fasolada)
- Greek Eggplant Dip
- Artichoke & Pea Stew
- The Best Tahini Brownies
- Mini Olive Pies
Watch the Video:
Mini Peppers Stuffed with Olives & Herbs (Vegan)
Yield:
makes 12-14 mini peppers
Ingredients
- 12 mini bell peppers
- 4 tablespoons olive oil
- 4-5 scallions, thinly sliced
- 2 garlic cloves, grated
- 1/2 -3/4 cup unseasoned breadcrumbs
- 1/4 cup finely chopped fresh parsley
- 10-12 grape tomatoes, chopped or 1 tomato, grated
- 12 pitted Kalamata olives, chopped
- Balsamic Vinegar (topping)
Instructions
Preheat the oven to 425 °F, 220 °C.
Cut a long slit down the side of each pepper and carefully remove the seeds. (see video)
Make the filling: Saute the scallions along with the olive oil over medium heat until soft. About 4-5 minutes. Transfer them to a mixing bowl and add the remaining ingredients. Toss together and taste. Adjust the seasoning if needed.
Fill each pepper generously with the filling and place them in a cast-iron pan or a baking dish. Drizzle with a few tablespoons of olive oil and roast until tender. About 20 minutes.
Drizzle Balsamic glaze over the peppers and serve. Kali Orexi!
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