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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
garlic, chopped, divided
uncooked white rice
firm tofu, crumbled
chopped fresh parsley
chopped fresh mushrooms
dry bread crumbs
finely chopped walnuts
vegetarian Worcestershire sauce
green bell peppers
1 (8 ounce) can
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!
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.
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.
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!)
I wanted to like this recipe, I really did. But I found it much too bland. If I ever do make this again, I will follow some of the other reviewer's suggestions and add some other ingredients to give this dish more flavor.
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.
I used meatless crumbles in place of the tofu and it turned out great!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Meatless Stuffed Peppers
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 290
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Peppers are filled with rice, veggies, and feta cheese.
See how to make a hearty vegetarian main course.
This simple technique makes stuffed peppers even more delicious.