Tofu and Rice Stuffed Peppers

Tofu and Rice Stuffed Peppers

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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 53

  1. 72 Ratings

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MBUTTLER
12/28/2007

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 simmering. I mixed the rice, tofu mix and marinara sauce together and then put it into the peppers, and topped with cheese. There was lots of filling, probably twice as much as I needed - maybe my peppers were too small. Made a great vegetable side dish that I served with baked salmon fillets.

Chris From Kent, WA
9/1/2005

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 with a can of Del Monte Diced Tomates and Garlic which I had on hand. I'm glad I did because it seemed to bring out the flavor of the veggies and tofu even more. Try this recipe and I'm sure you'll make it over and over again.

hesperid
5/24/2006

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 onions instead (no garlic on hand- 1st time ever, I swear!)It looked beautiful and with a simple salad it was a very filling meal. I'd like to try this with couscous next time. Oh, of course, the meat preferring hubby liked it too> But then, he's just cool like that.