Meatless Stuffed Peppers

Meatless Stuffed Peppers

24 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Melanie Zwoelfer
Recipe by  Melanie Zwoelfer

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 to 6 servings

Directions

  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)

Rate This Recipe
FIFI71
11

FIFI71

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!

Drew
7

Drew

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 goodness I did -it was the only thing that made the peppers edible. Next time I will go with a traditional tomato/onion/rice type stuffed pepper mix.

RodneysWife
7

RodneysWife

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. (2) Topped the stuffed peppers with cheddar cheese. (3) Omitted tomatoes (just our choice.) and poured cooking wine in bottom of sprayed down pan. --- My 3 teenagers LOVED it! My husband & I thought it needed something a little more. (Cheese?) --- I WILL make this dish again for my teenagers. Perhaps with some toying I'll grow to love this dish as good as my teenagers.

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 521 cal
  • 26%
  • Fat
  • 32.2 g
  • 50%
  • Carbs
  • 38.9 g
  • 13%
  • Protein
  • 25.6 g
  • 51%
  • Cholesterol
  • 85 mg
  • 28%
  • Sodium
  • 512 mg
  • 20%

Based on a 2,000 calorie diet

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