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Tofu and Rice Stuffed Peppers
SUBMITTED BY:
N1COLE
"Italian style stuffed bell peppers for the vegetarian (can easily be prepared vegan). Even my meat-eating husband loved these."
RECIPE RATING:
Read Reviews
(24)
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PREP TIME
25 Min
COOK TIME
1 Hr 10 Min
READY IN
1 Hr 35 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup uncooked brown rice
2 cups water
2 tablespoons olive oil
1 clove garlic, minced
1 (12 ounce) package extra-firm tofu, drained and diced
1 3/4 cups marinara sauce, divided
salt to taste
ground black pepper to taste
2 red bell peppers, halved and seeded
2 orange bell peppers, halved and seeded
2 cups shredded mozzarella cheese
8 slices tomato
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DIRECTIONS
Place rice and water in a pot and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes, or until tender.
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.
Preheat oven to 350 degrees F (175 degrees C).
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.
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
Reviewed on Sep. 1, 2005 by
Chris From Kent, WA
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Chris From Kent, WA
Sep. 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.
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14 users found this review helpful
This is absolutely delicious. What an awesome recipe. So flavorful that even my meat eating...
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Reviewed on Jan. 13, 2006 by freshfruityblob
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freshfruityblob
Jan. 13, 2006
excellent. i didnt change a thing.
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5 users found this review helpful
excellent. i didnt change a thing.
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Reviewed on Sep. 29, 2005 by BIPPIE01
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BIPPIE01
Sep. 29, 2005
I took out the rice and added Tofu Burger mix to it instead. It still turned out great
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4 users found this review helpful
I took out the rice and added Tofu Burger mix to it instead. It still turned out great
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Reviewed on Dec. 2, 2006 by G. Holmes
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G. Holmes
Dec. 2, 2006
Bland and squishy. Fulfills everyones stereotypes about vege food. Too many corrections needed, but spice up the sauce, mix rice & tofu just before stuffing, and try some parmesan on top.
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3 users found this review helpful
Bland and squishy. Fulfills everyones stereotypes about vege food. Too many corrections...
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Reviewed on May 24, 2006 by hesperid
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hesperid
May 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.
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3 users found this review helpful
I thought this was a good one, only changed a few things to cut down on time: Used packaged...
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Reviewed on Dec. 28, 2007 by
MBUTTLER
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MBUTTLER
Dec. 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.
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2 users found this review helpful
I made a few additions as the mixture needed more flavour - used more garlic, added a handful...
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Reviewed on Jan. 22, 2007 by
Jules
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Jules
Jan. 22, 2007
These peppers came out amazingly good. The reason I gave this recipe a 4 is because if I had not added a ton of spices it wouldn't have tasted like much at all. I added many extra spices such as curry powder and garlic powder. I just kept adding until it tasted really good. I know other people said their peppers came out squishy, but mine were perfect and I followed the cooking time to the minute.
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2 users found this review helpful
These peppers came out amazingly good. The reason I gave this recipe a 4 is because if I had...
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Reviewed on Nov. 25, 2006 by
trooworld
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trooworld
Nov. 25, 2006
This was pretty good and simple to make. I did make a few changes, however: I had to make it a casserole because a couple of my peppers had gotten soft at the bottom, so I chopped the peppers in 1" cubes and sauteed it until they were a little less crisp, I mixed all the ingredients together in a baking dish, I added onion powder and parmesan cheese and a whole jar of spaghetti sauce and mixed most of the cheese throughout casserole, I topped it with the rest of the mozzarella cheese and baked it in 350F oven for 25 minutes. Very filling and made about 6 nice sized servings.
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2 users found this review helpful
This was pretty good and simple to make. I did make a few changes, however: I had to make it...
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Reviewed on Jul. 17, 2006 by
GRETCHEN ANN
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GRETCHEN ANN
Jul. 17, 2006
Wonderful way to incorporate Tofu (something new for me)into your diet.Excellent way to alter the usual ground beef and white rice variety. I felt so healthy eating this version. Will definitely make again. Next time will mix the marinara in with the rice and have some extra marinara on hand.
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2 users found this review helpful
Wonderful way to incorporate Tofu (something new for me)into your diet.Excellent way to alter...
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Reviewed on May 29, 2006 by
CMARTIN650
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CMARTIN650
May 29, 2006
Great recipe. I skipped the salt and used a salt-free seasoning instead; I also added a little red onion. I followed the water measurements in this recipe rather than my brown rice container and ended up with dry rice. I should've known better. This was very easy to make and I will definitely make again! My boyfriend absolutely loved it!!
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2 users found this review helpful
Great recipe. I skipped the salt and used a salt-free seasoning instead; I also added a...
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