Reviewed: Sep. 1, 2009

This recipe is really good. I wanted to mix it up a bit, so instead of tofu, I used black beans from a can (drained and rinsed). I also sauted green onions and red onions with the garlic. I didn't use any marinara sauce. Instead I served with sour cream. Very tasty!

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Brodie53

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Reviewed: Aug. 27, 2009

reminded me of food from a cafeteria

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ashliediane

Cooking Level: Beginning

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Reviewed: Aug. 25, 2009

Excellent. My daughter (2 years old) loved it!

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BELLE975

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Living In: Newmarket, Ontario, Canada

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Reviewed: Aug. 3, 2009

Amazing

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Mikey P

Cooking Level: Intermediate

Home Town: Lewisburg, Tennessee, USA

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Reviewed: May 13, 2009

My dads girlfriend, whom has never tried tofu and refused to due to her just knowing she wouldn't like it....loved these peppers! Didn't tell her she was eating tofu until after we were done eating!

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stepher303

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Reviewed: Mar. 20, 2009

These are great, I used white rice because it is what I had on hand and they were delicious.

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laleolo

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Reviewed: Oct. 22, 2008

This was good! Made a bunch of changes - cut the tops off the peppers and chopped the tops (minus stem =)sauteed with garlic and onion. One can diced tomatoes one can sauce. Added fresh basil, dried oregano, bay leaf, pinch red pepper flakes, salt & pepper to sauce - mixed in rice and cheese. Blanched the peppers and drained before stuffing.

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CCINNB

Cooking Level: Expert

Home Town: Medford Lakes, New Jersey, USA

Living In: Newport Beach, California, USA

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Reviewed: Aug. 26, 2008

Very nice recipe! I mixed the rice, marinara, and tofu together before stuffing the peppers also. Worked great! Thanks!

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Dave

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Reviewed: Jul. 31, 2008

I added about 3/4 cup of marinara and a can of fire-roasted diced tomatoes. And also added chopped green pepper, parmesan and textured veggie protein (Morningstar)to the rice mixture. And no need to divide the layers... just mix it all up, stuff the peppers and sprinkle with cheese! Very good... and for meat eaters, it's hard to tell it's vegetarian with the addition of soy protein!

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Nicole Burdett

Cooking Level: Expert

Home Town: East Templeton, Massachusetts, USA

Living In: Boston, Massachusetts, USA

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Reviewed: May 3, 2008

These were pretty easy to make but made an out-of-the-ordinary meal. Next time, I will add Parmesan cheese.

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Liketohike

Cooking Level: Beginning

Home Town: Elmhurst, Illinois, USA

Living In: Brownstown, Indiana, USA

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Reviewed: Mar. 17, 2008

Very good version of stuffed peppers... i might suggest Yyves veggie ground round chicken instead of straight up tofu? I am tellin you the origional veggie ground round (soy beef) and the chicken version are AMAZING. I've cooked for meat loving farm boys and hunters who can't get over how great these simulated products are... (tacos, spagetti sauce, stuffed peppers, cabbage rolls, etc).. and they get even more protein and half the fat! Gives them tonnes of energy for working on the farm!

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mmmarisa

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Reviewed: Feb. 12, 2008

This was great but I like a bit a gravy with it so I added about 1 cup of marinara sauce to the bottom of the baking dish.Other wise I did not change a thing, can't get any better then this and be meatless to boot

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CLP

Cooking Level: Expert

Living In: Cary, Illinois, USA

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Reviewed: Feb. 11, 2008

I've made this recipe several times and it's been great each try. I wanted to freeze it for future meals that my husband could just pop into the oven so I doubled the recipe, chopped the peppers and added them to the rice mixture. All hubby had to do was reheat it. It turned out just as good.

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Trish

Cooking Level: Expert

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Reviewed: Jan. 12, 2008

This recipe was excellent! I cooked the rice in the rice cooker while the tofu was in the pan. As others suggested, I added basil, more garlic, oregano, salt, and pepper to the tofu. I mixed the rice with the tofu and about 3/4 c. of the marinara sauce, skipping the cheese in the mixture itself. I stuffed the peppers, put them in the pan, and sprinkled cheese on top. They were delicious with extra marinara on them, and they made for excellent leftovers, too! I'll definitely make this again.

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Veggie

Cooking Level: Intermediate

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Reviewed: 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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MBUTTLER

Cooking Level: Intermediate

Home Town: Melbourne, Victoria, Australia

Living In: Bellevue, Washington, USA

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Reviewed: Oct. 3, 2007

very good. I made a large batch and added black olives to some for some extra flavour.

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Harm-o

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Reviewed: Sep. 29, 2007

Really good! I added tofu spice and a can of diced tomatoes, like others suggested.

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ali

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Reviewed: Aug. 27, 2007

great food. I added what people suggested and mix most of the filling together. I added cremini mushroom to the rice, I added red onion to garlic and tofu, spiced it with curry powder and seasoned salt, and added fresh basil. It was really good, will make it again.

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