Plant Protein Packed Peppers

Total: 1 hour
Prep: 15 minutes
Cook: 45 minutes
Yield: 4 servings

Try these delicious stuffed red peppers for your next meal.



  1. Preheat oven to 350 degrees F.
  2. Cut the top off the pepper and remove seeds.
  3. Place the miso paste and hot water in a small bowl and stir until miso dissolves.
  4. Place the tofu and garlic into a fry pan stir until tofu begins to cook.
  5. Add the tomatoes, swisschard, curry powder and miso paste mixture stirring frequently.
  6. Add the tomato paste, tamari, peas and chickpeas.
  7. Cook on low heat until the spinach is cooked.
  8. Spoon the mixture into the peppers and place the pepper lids on top.
  9. Bake until the pepper is cooked through and lightly charred in patches.

Hollie Kempton is a health and nutrition coach, fitness instructor and self taught cook. I have taken many plant based cooking classes both at home in Australia and overseas. I absolutely love working with people to educate them on achieving their best health. Read more at
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