Meatless Stuffed Peppers

Meatless Stuffed Peppers

24

"This is a recipe that comes from my mother-in-law from Germany. The only difference is that I used tofu in place of the ground beef. It tastes just as delicious as hers."

Ingredients

1 h 30 m {{adjustedServings}} servings 521 cals
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Nutrition

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  • Calories:
  • 521 kcal
  • 26%
  • Fat:
  • 32.2 g
  • 50%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 512 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat oil in a medium skillet over medium heat. Saute onions and 2 cloves of garlic until onions are translucent. Add rice and saute 2 minutes. Stir in vegetable broth, cover and cook until rice is done, about 15 minutes.
  3. Meanwhile, in a large bowl combine tofu, parsley, mushrooms, eggs, bread crumbs, walnuts, Worcestershire, soy sauce, paprika, and cooked rice.
  4. Slice the tops off of the peppers; save tops. Core peppers and stuff with tofu mixture. Replace tops on peppers.
  5. In a shallow baking dish combine tomatoes, wine, tomato paste and remaining garlic. Place peppers in dish and cover.
  6. Bake in preheated oven for 1 hour.
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Reviews

24
  1. 38 Ratings

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This recipe had a good flavor, but I don't think tofu was the best filling choice. I would probably go with the soy "ground meat" or textured veggie protein next time. The sauce was delicious!

I too felt this recipe was on the bland side. Thankfully, I added a lot more crushed tomatos than the recipe called for; I couldn't help myself -I had to mix some in with the stuffing. Thank g...

I had never had tofu before so this was a nice dish to first try it in. But in the end, I played with this dish some. (1) Added lemon pepper, salt, pepper, parsley, and more paprika & parsley....