"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." — DWYATT
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1 1/2 cups
green bell peppers
vegetarian Worcestershire sauce
1 1/2 cups
extra firm tofu
sweetened dried cranberries
grated Parmesan cheese
salt and pepper to taste
Loved this, but changed it significantly. Used whole wheat couscous instead of rice. Left out the tofu, and added spinach and feta cheese. Didn't microwave the peppers so they stayed crunchy, brushed oil over them before baking. Used green, yellow and red peppers, all were delicious. This is going into our frequent rotation of meals, it was so delicious!
Didn't like it at all. I'm not sure what made me think this would be good.. While I was making it I couln't stop telling myself what a bizarre recipe it is.
This was a great recipe to work with. Since I made changes, I don't know if I am at liberty to give it a five, but I did. Since my family would not want to be eating an entire green pepper, I made these into stuffed cabbage. I sauted a finely chopped green pepper, onion and garlic. Then I added the soy sauce, wine and Worcestershire sauce. I increased the wine and soy sauce to 1/4 cup. I did not use the cranberries or pecans due to family preferences, however, I think they would be a great addition. I rolled the mixture in cabbage leaves and poured the tomato sauce on top and baked at 350 degrees for about an hour. They were very good. I had leftover mixture and it is great all by itself. All in all, a tasty recipe no matter how you prepare it. Update: I have since made these exactly as the recipe is written (except increasing the soy sauce and sherry by an extra tablespoon each) and they are my favorite Vegetarian Stuffed Pepper!!! Love them!!!
We were in the mood for Stuffed Peppers and this recipe looked good. We didn't have any dried cranberries or pecans on hand, so I substituted them with raisins and walnuts, which tasted great. Lots of interesting textures/flavors! My husband raved at how nice the filling was and that it seemed "meaty." I will likely be making this recipe again. Thanks!
This was really yummy! I baked the green peppers face down for about 25 min before stuffing them and putting them back in. I also added cumin to the mixture. I did not use the sherry, I didnt have any and wasnt going to buy some since I never use it. I did add the chopped pecans which were really good, I was going to add some raisens but SOMEBODY ate them so I didn't have any left. :) Overall very good and will definately make this again. Its also really good reheated as left overs.
Excellent Dish. I was a little concerned about it tasting rather bland though it came out amazing. The cranberries and pecans gave it a great accent. I was a little confused by the directions. I wasn't sure if it meant to put a 1/2 in of water insider the peppers and microwave or put a 1/2 in of water in the bottom of the dish and place the peppers into the dish. I choose to put the water in the dish and then the peppers in. The other thing I wasn't sure by the directions was how small to chop the tofu before placing it in with the soy sauce, wine, worcestershire sauce. I looked up another tofu stuffed pepper recipe online that called for dicing the tofu and decided to go that way which worked perfect.
Very tasty! One of the best 'stuffed pepper' recipes I've tried... Great marinate/ saute for tofu, which I'll use again for other purposes too! I used 'Dragonfly's Bulk Dry Uncheese Mix' (from vegweb.com) instead of parmesan, added some parsley to the stuffing for color (fresh basil would be good too), & changed the cooking strategy a little, but followed the recipe otherwise. I treated it as a make-ahead casserole: microwave-steamed the peppers 6 min, mixed up the stuffing, stuffed the peppers, topped 'em with the tomato sauce mixture, then covered & refrigerated overnight. Baked it, covered, 20 min at 350; uncovered it for another 10... delicious! A little bulky to eat; may experiment with stuffed zuchini next... or maybe *quartered* peppers... this would make a really pretty holiday casserole, with red/ yellow/ green bell quarters stuffed & topped w/ fresh herbs.... hmmm... anyway: YUMMY! thanks for sharing this delicious recipe!! I'll definitely make it again! :-)
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Stuffed Peppers
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 95
See how to make a hearty vegetarian main course.
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