VEGAN TOFU-STUFFED PEPPERS
Vegan stuffed peppers are filled with an easy combination of tofu and rice, and makes for a filling dinner and a rather inconspicuous way to include tofu.
Provided by kaleena
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 1h32m
Yield 4
Number Of Ingredients 9
Steps:
- Check whether green bell peppers will stand on a flat surface; if not, trim bottoms to flatten.
- Drain tofu and pat dry. Place in a bowl and mash with a fork until similar to ground beef in texture.
- Heat olive oil in a skillet over medium-high heat. Add mashed tofu, cumin, garlic powder, onion powder, and salt. Cook and stir until tofu is golden brown, 7 to 10 minutes.
- Mix 2 1/2 cups water and jambalaya rice mix together in a saucepan and bring to a boil. Stir in the tofu mixture. Reduce heat to low, cover, and simmer until rice is tender and water has been absorbed, about 25 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Fill a pot with enough water to cover green bell peppers; bring to a boil and then add green bell peppers. Cook until softened but not mushy, 5 to 10 minutes.
- Remove jambalaya mix from heat; let rest for 5 minutes. Fluff with a fork; add 1/2 the tomato soup and stir.
- Stand the boiled green peppers in a square glass baking dish. Scoop the rice and tofu mix into the peppers. Spoon remaining tomato soup over the filled peppers. Place any extra filling around the green bell peppers in the bottom of the baking dish.
- Bake in the preheated oven until the tomato soup topping begins to darken and dry, 30 to 45 minutes.
Nutrition Facts : Calories 390.5 calories, Carbohydrate 61.7 g, Fat 10.3 g, Fiber 3.5 g, Protein 16.1 g, SaturatedFat 1.6 g, Sodium 1220.5 mg, Sugar 8.8 g
RICE AND TOFU STUFFED PEPPERS
I'm always looking for meatless recipes that my DH will like! This recipe works!! ***UPDATE*** I now make these with the addition of mushrooms!
Provided by katie in the UP
Categories Brown Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Steam halve peppers for approx 15 minutes to soften (we prefer to have them just a little less soft).
- Drain and set aside to cool.
- Heat the olive oil in a skillet over medium heat, and stir in garlic, mushrooms and tofu.
- Saute 5 minutes.
- Mix in 1/4 cup marinara sauce, rice, salt and pepper, continue to cook 5 more minutes.
- Spread remaining marinara sauce in a 11X7 baking pan.
- Place an equal amount of rice mixture into each pepper half.
- Place 1 tomato slice on each pepper, and top peppers with mozzarella.
- Arrange stuffed peppers in a baking dish.
- Bake 25 minutes or until cheese in melted.
Nutrition Facts : Calories 361.7, Fat 16.7, SaturatedFat 5.4, Cholesterol 22.1, Sodium 718.5, Carbohydrate 37.7, Fiber 4.8, Sugar 14.4, Protein 18.9
STUFFED PEPPERS WITH TOFU AND SEASONED WILD RICE (DAIRY FREE)
For the wild rice, I used my recipe: http://www.recipezaar.com/recipe/rice-cooker-wild-rice-426255. You should make it before starting the recipe so it's ready to use when you need it. You could even do it the day before it you wanted to. Just refrigerate the rice until you're ready to use it. This is a really tasty dish especially with the wild rice instead of plain rice. To press the tofu, I put it under a tin foil coated brick for 20 minutes on one side and 15 on the other. It is good to get the liquid out if you don't want to add moisture to the recipe. Note: I didn't add the cooking time for the rice to this recipe.
Provided by Chef Joey Z.
Categories Rice
Time 1h10m
Yield 6 stuffed peppers, 6 serving(s)
Number Of Ingredients 12
Steps:
- Remove the tops of the bell peppers and clean them out. Set aside.
- Keep the extra pieces from the top for another recipe.
- Have you rice ready at this point.
- In a large saute pan heat the coconut oil. Add the pressed tofu, garlic, garlic chives and oregano and cook on medium low. Saute for about 5 minutes. Add the wine and de-glaze the pan. I used a heavy stainless steel pan that things stick to, so the wine did the job perfectly. If you use a non-stick pan you can still add the wine or leave it out. Scrape the bits of tofu off the saute pan.
- Saute the garlic and tofu until the tofu turns light brown. Add the marinara sauce and saute for about 4-5 minutes.
- At this point you should turn the oven on to 350'F.
- Now get your prepared peppers. In the bottom of the pepper add some of the cooked rice. Pat it down. Divide the tofu tomato mixture up into each of the peppers. If you have room add more rice and then more sauce. Put 3 slices of tomato on top of the mixture. Top with the shredded vegan cheese.
- I put my peppers in a parchment lined 9x13" baking dish.
- Bake for 45 minutes in the preheated oven. The cheese should be nicely melted by then.
- Serve warm.
- Bon Appetit!
Nutrition Facts : Calories 276.4, Fat 11.2, SaturatedFat 5.3, Cholesterol 2.6, Sodium 550.2, Carbohydrate 36.2, Fiber 9, Sugar 21.9, Protein 10.2
TOFU STUFFED BELL PEPPERS
This is a good vegetarian dish my mother introduced me to. Give it a shot! I find it to be delicious! I like to mix provolone with the mozzarella...good flavor.
Provided by Cynna
Categories Soy/Tofu
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare rice according to package directions.
- Preheat oven to 350°.
- Cut off top of peppers½" from stem.
- Discard membranes and seeds.
- Chop top and discard stem.
- Parboil pepper bottoms in boiling water for 4 minutes.
- Drain well and stand upright in a shallow baking dish.
- Dice tofu into bite-size pieces.
- Stir-fry tofu, onion, and garlic in skillet.
- Add pepper, parsley, and chopped pepper tops.
- Cook one minute.
- Stir in rice, corn, and cheese.
- Pack into pepper cups.
- Bake uncovered for 30 minutes or until heated through.
- Top with extra cheese if desired.
- Enjoy!
Nutrition Facts : Calories 220.4, Fat 4.2, SaturatedFat 0.9, Sodium 16.6, Carbohydrate 38, Fiber 4.6, Sugar 4.6, Protein 11.2
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- To roast the peppers: Preheat the oven to 425 degrees Fahrenheit. Place the halved peppers in a large 9 by 13-inch baking dish, or on a rimmed baking sheet lined with parchment paper. Drizzle 1 tablespoon olive oil over the peppers and sprinkle them with salt and pepper. Use your hands to rub the oil all over both sides of the peppers, then arrange them with the cut sides facing up. Bake for 20 to 25 minutes, until the peppers are a little blistered around the edges and easily pierced through by a fork. Set aside. Leave the oven on for baking the peppers.
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- Add the cilantro, garlic, chili powder and cumin. While stirring, cook until the garlic is fragrant, about 30 to 60 seconds.
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