Reviewed: Aug. 13, 2012

DELICIOUS! Add fresh basil, lots of onion & garlic to the tofu. Only needed half the rice, mixed it all together with sauce, piled it in pepper halves, topped with a shot of olive oil, sliced tomato & a thick slice of mozzerella cheese. Add sauce in the bottom of the baking dish for extra dipping sauce.

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Reviewer:

clong

Reviewed: Feb. 5, 2012

My husband and I really enjoyed this recipe. I did add a few things, to appease our tastes. I added an additional clove of garlic, some diced yellow onion, and a little chopped mushroom. Also, I used fresh mozzarella cheese instead of the shredded, just because I thought it would be better (and it was!). Will be making this again!

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Reviewer:

T.cross

Cooking Level: Intermediate

Reviewed: Jan. 17, 2012

I cooked this over the weekend with my brother and it turned out ok. I really like the consistency and taste as to how the tofu came out. However, I found the finished recipe a little bland. I just felt like there was something missing, zest, flavor, I don't know what. Maybe I should have just skipped the rice and stuffed the peppers with just the tofu. I'll definitely make the tofu again, but I'm not so sure about the bell pepers. Everyone liked them, but it wasn't their favorite. A little bland.

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Reviewer:

bkaur

Reviewed: Dec. 15, 2011

I made this as a main dish for a few friends and they loved it. I made a few changes including using tempeh instead of tofu and adding fresh mushrooms. served with sauteed dinosaur kale and carmelized onion lentils. Delicious!

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Reviewer:

PDXveghead

Reviewed: Sep. 7, 2011

good, added extras to add more flavor

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Reviewer:

Deanna

Reviewed: May 24, 2011

Added extra fresh herbs (basil and parsley) and served with extra marinara for dipping if desired. My friend is a vegetarian and she was in love!

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Reviewer:

tarita2004

Cooking Level: Expert

Home Town: Dillon, Montana, USA

Living In: Missoula, Montana, USA

Reviewed: Feb. 15, 2011

This was so good! I had a bunch of leftover tofu/rice mix (I mixed instead of layering) and spooned it around the peppers, so it turned into more of a casserole. Delicious.

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Reviewer:

JessM

Reviewed: Jan. 6, 2011

I liked this recipe a lot, however, I did substitute the mozzarella for Parmesan, to make it a bit more flavorful with less fat. I also drizzled the top with olive oil after cooking and added a lot of fresh ground pepper. I think using a good quality tasty marinara sauce also can make a big difference.

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Reviewer:

jrisco

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Living In: Mercer Island, Washington, USA

Reviewed: Jan. 3, 2011

This was a nice, good dinner. Nothing too great, but very edible and a nice change to routine. I did add in chopped onion with the garlic and mix the ingredient together (includinging some of the cheese) before stuffing the peppers. The tomato slice on top was a nice touch and I will add more next time. The timing for cooking was great, the peppers still had a crispness to them. I will make again.

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Reviewer:

iFLYillini

Reviewed: Jan. 3, 2011

This was a good base to work off of for a stuffed pepper tofu recipe. Instead of layering the ingredients I mixed them all together in the rice before stuffing in the peppers. Also in addition to the mozzarella cheese I added parmesan, and ricotta to make it taste a little bit more like grandma's stuffed peppers. Before I placed them into the baking dish I coated the bottom of the dish with a layer of sauce. This helps cooke the peppers and keeps everything moist. Great recipe!

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