These "tuna" stuffed peppers are vegan, raw, and delicious. The stuffing for the peppers is made from a combination of parsnips, walnuts, sesame seeds, and sun-dried tomatoes that are blended until they have a texture like tuna. They taste like it too thanks to the umami notes from the sesame seeds and sun-dried tomatoes. These make the perfect light lunch to take along to school or work.

‘Tuna’ Stuffed Peppers [Vegan]

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  • 3 small red bell peppers
  • 6 large parsnips
  • 1 cup raw walnuts
  • 1/4 cup white sesame seeds
  • 1 cup sun-dried tomatoes, soaked in water
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • Large handful of cilantro
  • 1/2 teaspoon cayenne pepper


  1. Soak the sun-dried tomatoes overnight and drain.
  2. Prepare the red peppers by removing the tops.
  3. Dehydrate the peppers for 3 hours.
  4. While the peppers are dehydrating, make the stuffing.
  5. Peel and chop the parsnips and place in the food processor.
  6. Throw all remaining ingredients in the food processor and process until the mixture is smooth, but still chunky.
  7. Add extra olive oil as needed.
  8. Once your peppers are ready, place the filling in the peppers ad serve.


This recipe makes extra; use the mock tuna to spread on your crackers, use a salad topping, add it to sandwiches, or even wraps.


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