Meatless Stuffed Peppers Recipe - Allrecipes.com
Meatless Stuffed Peppers Recipe
  • READY IN hrs

Meatless Stuffed Peppers

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"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 Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 13, 2004

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!

 
Most Helpful Critical Review
Sep 14, 2005

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.

 
Jan 30, 2004

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.

 
Jul 25, 2003

And also here... my German opinion to German-American veggie cooking... good idea... did that as well - my mum's stuffed peppers go without the rice, only ground beef and she serves them with potatoes. But as I am vegetarian I altered the recipe and stuff them with rice an lentils (needs some adjustments in the flavouring... if you want to stay closer to the original you are better off with the rice/tofu!)

 
Jul 09, 2003

I used red peppers, which went very well with the sauce. I found the filling to be a little dull. Maybe some cheese or increasing the seasonings would help.

 
Jul 25, 2003

I used meatless crumbles in place of the tofu and it turned out great!

 
Feb 04, 2003

I made five recipes' worth for our Wednesday finals week dinner in my dorm. Even the people on my floor who scarcely eat anything but meat loved this recipe. And, though simple, the tomato garlic sauce that accompanied it was also a hit.

 
Aug 01, 2005

This recipe didn't work. Like other reviewers, I thought the filling was bland and had an unpleasant texture. I added feta on the top before baking but it wasn't much help. The whole thing reminded me and my girlfriend of eating ricotta cheese, but neither of us like ricotta. I think the problem comes from the misuse of tofu. In situations like this, it tends to respond more like a dairy free (and taste free) cheese than as a meat replacer. You could still use it to add protein to the dish, but I might up the amount of rice and decrease the tofu in the mix. I would also add more seasoning of some kind or another. I suspect that using seasoned ground beef in place of tofu would also solve these problems.

 

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Nutrition

  • Calories
  • 521 kcal
  • 26%
  • Carbohydrates
  • 38.9 g
  • 13%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 32.2 g
  • 50%
  • Fiber
  • 9.2 g
  • 37%
  • Protein
  • 25.6 g
  • 51%
  • Sodium
  • 512 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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