The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: May 14, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 23, 2009
These are great, I used white rice because it is what I had on hand and they were delicious.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
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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Cooking Level: Expert

Home Town: Medford Lakes, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
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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Cooking Level: Expert

Home Town: East Templeton, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
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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Cooking Level: Beginning

Home Town: Elmhurst, Illinois, USA
Living In: Brownstown, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
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
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Cooking Level: Expert

Living In: Cary, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Jul. 6, 2007
very good recipe - i'm always looking for different things to do with tofu and this puts a good twist on an old recipe of stuffed peppers.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed: Mar. 23, 2007
The taste was good, only because I added a lot of other spices, like other reviewers. The insides were mush. Probably won't make these again.
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Cooking Level: Intermediate

Living In: Red Wing, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: 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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Cooking Level: Intermediate

Home Town: Leyden, Massachusetts, USA
Living In: East Greenbush, New York, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.2 star rating.
Reviewed: 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: 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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Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed: Oct. 19, 2006
These were very good but I think I would have enjoyed them with some spice just to add a little kick!
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