Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers

79
DWYATT 0

"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."
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Ingredients

1 h 20 m servings 375 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 59.6g
  • 19%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 1055 mg
  • 42%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

79
  1. 98 Ratings

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Most helpful positive review

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,...

Most helpful critical review

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.

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,...

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 ma...

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. ...

very nice.

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 ...

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. ...

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 v...

This turned out great! I made this and froze it so that I could pop it in the oven another day. Since it was frozen, it had to bake quite a bit longer (about 1 hr 15 min total). I like the way t...

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.