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Vegetarian Stuffed Peppers

SUBMITTED BY: DWYATT  PHOTO BY: IEATTOFU 

"This was the first vegetarian recipe I ever made--green peppers stuffed with a mixture of brown rice, nuts, dried cranberries, tofu and cheese. Substitute soy cheese for the Parmesan to create a vegan delight."
Vegetarian Stuffed Peppers Recipe
RECIPE RATING:
This recipe has been rated 37 times with an average star rating of 4.2
Read Reviews (31)
PREP TIME  10 Min
COOK TIME  1 Hr 10 Min
READY IN  1 Hr 20 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 1/2 cups brown rice
  • 6 large green bell peppers
  • 3 tablespoons soy sauce
  • 3 tablespoons cooking sherry
  • 1 teaspoon vegetarian Worcestershire sauce
  • 1 1/2 cups extra firm tofu
  • 1/2 cup sweetened dried cranberries
  • 1/4 cup chopped pecans
  • 1/2 cup grated Parmesan cheese
  • salt and pepper to taste
  • 2 cups tomato sauce
  • 2 tablespoons brown sugar

What to Drink?
Wine Pinot Grigio

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
  2. Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
  3. In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
  4. Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.

FOOTNOTES

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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed on Sep. 3, 2005 by MARY DOMAZ 
This was a great recipe to work with. Since I made changes, I don't know if I am at liberty to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed on Oct. 30, 2006 by IEATTOFU 
We were in the mood for Stuffed Peppers and this recipe looked good. We didn't have any dried... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed on Jul. 5, 2004 by Adub 
This turned out great! I made this and froze it so that I could pop it in the oven another... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed on Feb. 7, 2008 by MAZZO 
This was really yummy! I baked the green peppers face down for about 25 min before stuffing... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed on Nov. 28, 2006 by Me Jenn 
This was SO delish, even my carnivore fiance loved it! I bought some huge organic green... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 4.24 star rating.
Reviewed on Jan. 19, 2004 by DEETRO 
Didn't like it at all. I'm not sure what made me think this would be good.. While I was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed on Dec. 11, 2006 by CHRISTIGPA 
Made this recipe for meat-eaters and veggies alike. For the meaties I added ground beef in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.24 star rating.
Reviewed on Dec. 31, 2003 by BajaValle 
This recipe is delicious!! Great light meal. Will definitly make again. Its also good with... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.24 star rating.
Reviewed on Jun. 3, 2005 by SKITHUMBS 
interesting twist on an old recipe. lacked kick though...will add spice next time. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.24 star rating.
Reviewed on Jan. 25, 2004 by Shannon 
It was a bit dry so I added extra tomato sauce and some sour cream. But it was easy enough to... MORE

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Nutritional Information
Vegetarian Stuffed Peppers

Servings Per Recipe: 6

Amount Per Serving

Calories: 378

  • Total Fat: 10.5g
  • Cholesterol: 6mg
  • Sodium: 1055mg
  • Total Carbs: 59.7g
  •     Dietary Fiber: 7.5g
  • Protein: 14.9g

VIEW DETAILED NUTRITION

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