Tofu and Rice Stuffed Peppers

Tofu and Rice Stuffed Peppers

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"Italian style stuffed bell peppers for the vegetarian (can easily be prepared vegan). Even my meat-eating husband loved these."
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Ingredients

1 h 35 m servings 554 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 554 kcal
  • 28%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 56.1g
  • 18%
  • Protein:
  • 28.5 g
  • 57%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 813 mg
  • 33%

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. Place rice and water in a pot and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes, or until tender.
  2. Heat the olive oil in a skillet over medium heat, and stir in garlic and tofu. Cook about 5 minutes. Mix in 1/4 cup marinara sauce, season with salt and pepper, and continue to cook and stir until tofu is evenly brown.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Using a wooden spoon or spatula, press an equal amount of rice into each pepper half. Layer rice with remaining marinara sauce, and 1/2 the cheese. Press equal amounts of tofu into the pepper halves. Place 1 tomato slice on each pepper, and top peppers with remaining mozzarella. Arrange stuffed peppers in a baking dish.
  5. Bake 25 minutes in the preheated oven, until cheese is melted. Serve 1/2 of each color pepper to each person.

Reviews

56
  1. 75 Ratings

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Most helpful positive review

I made a few additions as the mixture needed more flavour - used more garlic, added a handful of fresh shredded basil, chili flakes and 1/2 cup white wine to the tofu mixture while it was simmer...

Most helpful critical review

I took out the rice and added Tofu Burger mix to it instead. It still turned out great

I made a few additions as the mixture needed more flavour - used more garlic, added a handful of fresh shredded basil, chili flakes and 1/2 cup white wine to the tofu mixture while it was simmer...

This is absolutely delicious. What an awesome recipe. So flavorful that even my meat eating husband loved it. The only change I made was that I replaced the marinara sauce and fresh tomatoes ...

I thought this was a good one, only changed a few things to cut down on time: Used packaged long grain rice (saved 20 minutes!)and only made half of the recipe. Cooked the tofu with chopped onio...

These peppers came out amazingly good. The reason I gave this recipe a 4 is because if I had not added a ton of spices it wouldn't have tasted like much at all. I added many extra spices such ...

excellent. i didnt change a thing.

This was pretty good and simple to make. I did make a few changes, however: I had to make it a casserole because a couple of my peppers had gotten soft at the bottom, so I chopped the peppers ...

I took out the rice and added Tofu Burger mix to it instead. It still turned out great

Bland and squishy. Fulfills everyones stereotypes about vege food. Too many corrections needed, but spice up the sauce, mix rice & tofu just before stuffing, and try some parmesan on top.

Wonderful way to incorporate Tofu (something new for me)into your diet.Excellent way to alter the usual ground beef and white rice variety. I felt so healthy eating this version. Will definitel...