Tofu and Rice Stuffed Peppers

Tofu and Rice Stuffed Peppers

55
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"Italian style stuffed bell peppers for the vegetarian (can easily be prepared vegan). Even my meat-eating husband loved these."

Ingredients

1 h 35 m {{adjustedServings}} servings 554 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 554 kcal
  • 28%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 56.1g
  • 18%
  • Protein:
  • 28.5 g
  • 57%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 813 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  1. Place rice and water in a pot and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes, or until tender.
  2. Heat the olive oil in a skillet over medium heat, and stir in garlic and tofu. Cook about 5 minutes. Mix in 1/4 cup marinara sauce, season with salt and pepper, and continue to cook and stir until tofu is evenly brown.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Using a wooden spoon or spatula, press an equal amount of rice into each pepper half. Layer rice with remaining marinara sauce, and 1/2 the cheese. Press equal amounts of tofu into the pepper halves. Place 1 tomato slice on each pepper, and top peppers with remaining mozzarella. Arrange stuffed peppers in a baking dish.
  5. Bake 25 minutes in the preheated oven, until cheese is melted. Serve 1/2 of each color pepper to each person.
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Reviews

55
  1. 74 Ratings

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I made a few additions as the mixture needed more flavour - used more garlic, added a handful of fresh shredded basil, chili flakes and 1/2 cup white wine to the tofu mixture while it was simmer...

This is absolutely delicious. What an awesome recipe. So flavorful that even my meat eating husband loved it. The only change I made was that I replaced the marinara sauce and fresh tomatoes ...

I thought this was a good one, only changed a few things to cut down on time: Used packaged long grain rice (saved 20 minutes!)and only made half of the recipe. Cooked the tofu with chopped onio...