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Tofu and Rice Stuffed Peppers

4

0 min

Tofu and Rice Stuffed Peppers

Tofu and Rice Stuffed Peppers Photo 1

Time

0 min

Serving

4 persons

Calories

554

Rating

4.00★ (88)

Cuisine

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

Ingredients

  • uncooked brown rice: 1 cup
  • water: 2 cups
  • olive oil: 2 Tbsp
  • clove garlic: 1 piece (minced)
  • extra-firm tofu, drained and: 1 pack (12 ounce pack, diced)
  • ¾ cups marinara sauce: 1 piece (divided)
  • salt: (to taste)
  • ground black pepper: (to taste)
  • red bell peppers, halved and: 2 piece (seeded)
  • orange bell peppers, halved and: 2 piece (seeded)
  • mozzarella cheese: 2 cups (shredded)
  • slices tomato: 8 piece

Metric Conversion

Stages of cooking

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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.
    Tofu and Rice Stuffed Peppers Photo 2
  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.
    Tofu and Rice Stuffed Peppers Photo 3
  3. Preheat oven to 350 degrees F (175 degrees C).
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  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.
    Tofu and Rice Stuffed Peppers Photo 5
  5. Bake 25 minutes in the preheated oven, until cheese is melted. Serve 1/2 of each color pepper to each person.
    Tofu and Rice Stuffed Peppers Photo 6

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