Tofu and Rice Stuffed Peppers Recipe -
Tofu and Rice Stuffed Peppers Recipe

Tofu and Rice Stuffed Peppers

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    1 hr 10 mins

    1 hr 35 mins


  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 More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Sep 29, 2005

I took out the rice and added Tofu Burger mix to it instead. It still turned out great

Sep 01, 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.

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.

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.

Jan 13, 2006

excellent. i didnt change a thing.

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.

Dec 02, 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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  • Calories
  • 554 kcal
  • 28%
  • Carbohydrates
  • 56.1 g
  • 18%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 25 g
  • 38%
  • Fiber
  • 7.8 g
  • 31%
  • Protein
  • 28.5 g
  • 57%
  • Sodium
  • 813 mg
  • 33%

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

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