Tofu Stuffed Peppers


"Italian style stuffed bell peppers for the vegetarian (can easily be prepared vegan). Even my meat-eating husband loved these."
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70 m servings
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  1. 1. Start by cooking brown rice.
  2. 2. While rice is cooking, drain tofu and cut into small pieces, about 1/2 inch.
  3. 3. Drizzle olive oil into skillet and add garlic. Bring to medium heat. Add tofu.
  4. 4. Once tofu begins to brown add 5 tablespoons of the marinara sauce and season with salt and pepper. Keep stirring occasionally until tofu is brown and firm.
  5. 5. Preheat oven to 350.
  6. 6. While rice and tofu cook cut bell peppers in half and dispose of seeds. Slice tomatoes.
  7. 7. When rice and tofu are done you are ready to stuff.
  8. 8. Place rice in hollow bell peppers and smash with spoon or spatula.
  9. 9. Spoon about three tablespoons of marinara into each bell pepper and then sprinkle mozzerella over sauce using about 1/2 of cheese.
  10. 10. Add tofu and compact without smashing tofu.
  11. 11. Place 1 tomato slice on each bell pepper.
  12. 12. Top with remaining mozzerella.
  13. 13. Place in oven safe dish and cook in oven for twenty-five minutes. If you want your peppers slightly charred place on grill on medium high heat for about four minutes after oven cooking.
  14. 14. Serve one half of each color of bell pepper to each person and enjoy.


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