Meatless Stuffed Peppers

Meatless Stuffed Peppers

24

"This is a recipe that comes from my mother-in-law from Germany. The only difference is that I used tofu in place of the ground beef. It tastes just as delicious as hers."
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Ingredients

1 h 30 m servings 521 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 521 kcal
  • 26%
  • Fat:
  • 32.2 g
  • 50%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 512 mg
  • 20%

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).
  2. Heat oil in a medium skillet over medium heat. Saute onions and 2 cloves of garlic until onions are translucent. Add rice and saute 2 minutes. Stir in vegetable broth, cover and cook until rice is done, about 15 minutes.
  3. Meanwhile, in a large bowl combine tofu, parsley, mushrooms, eggs, bread crumbs, walnuts, Worcestershire, soy sauce, paprika, and cooked rice.
  4. Slice the tops off of the peppers; save tops. Core peppers and stuff with tofu mixture. Replace tops on peppers.
  5. In a shallow baking dish combine tomatoes, wine, tomato paste and remaining garlic. Place peppers in dish and cover.
  6. Bake in preheated oven for 1 hour.

Reviews

24
  1. 39 Ratings

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Most helpful positive review

This recipe had a good flavor, but I don't think tofu was the best filling choice. I would probably go with the soy "ground meat" or textured veggie protein next time. The sauce was delicious!

Most helpful critical review

I too felt this recipe was on the bland side. Thankfully, I added a lot more crushed tomatos than the recipe called for; I couldn't help myself -I had to mix some in with the stuffing. Thank g...

This recipe had a good flavor, but I don't think tofu was the best filling choice. I would probably go with the soy "ground meat" or textured veggie protein next time. The sauce was delicious!

I too felt this recipe was on the bland side. Thankfully, I added a lot more crushed tomatos than the recipe called for; I couldn't help myself -I had to mix some in with the stuffing. Thank g...

I had never had tofu before so this was a nice dish to first try it in. But in the end, I played with this dish some. (1) Added lemon pepper, salt, pepper, parsley, and more paprika & parsley....

And also here... my German opinion to German-American veggie cooking... good idea... did that as well - my mum's stuffed peppers go without the rice, only ground beef and she serves them with po...

I wanted to like this recipe, I really did. But I found it much too bland. If I ever do make this again, I will follow some of the other reviewer's suggestions and add some other ingredients to ...

I used red peppers, which went very well with the sauce. I found the filling to be a little dull. Maybe some cheese or increasing the seasonings would help.

I used meatless crumbles in place of the tofu and it turned out great!

I made five recipes' worth for our Wednesday finals week dinner in my dorm. Even the people on my floor who scarcely eat anything but meat loved this recipe. And, though simple, the tomato garli...

This recipe didn't work. Like other reviewers, I thought the filling was bland and had an unpleasant texture. I added feta on the top before baking but it wasn't much help. The whole thing re...