TOFU AND RICE STUFFED PEPPERS
Italian style stuffed bell peppers for the vegetarian (can easily be prepared vegan). Even my meat-eating husband loved these.
Provided by N1COLE
Categories Appetizers and Snacks Tapas
Time 1h35m
Yield 4
Number Of Ingredients 12
Steps:
- Place rice and water in a pot and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes, or until tender.
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake 25 minutes in the preheated oven, until cheese is melted. Serve 1/2 of each color pepper to each person.
Nutrition Facts : Calories 553.8 calories, Carbohydrate 56.1 g, Cholesterol 38.3 mg, Fat 25 g, Fiber 7.8 g, Protein 28.5 g, SaturatedFat 8.1 g, Sodium 812.7 mg, Sugar 16 g
VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS
I created this so it's not too spicy, but is packed with flavor. My kids loved it! For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top.
Provided by donnam
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.
- Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.
- Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.
- Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
Nutrition Facts : Calories 508.7 calories, Carbohydrate 55.5 g, Cholesterol 54.9 mg, Fat 22.8 g, Fiber 12 g, Protein 23.8 g, SaturatedFat 13.6 g, Sodium 3755.9 mg, Sugar 4.9 g
VEGETARIAN STUFFED BELL PEPPERS
I had gotten sick of the typical meat stuffed peppers,so decided to stuff them with rice and veggies instead and they were a hit!
Provided by Mortadella1985
Categories White Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- 1.start by cooking the rice with the vegetable stock, and set that aside.
- 2.slice your bell peppers(you can use red or green) in half vertically and scoop out the insides.Place the six pieces into a baking pan or dish that has been sprayed with pam spray or oil.
- 2.Next start cutting your veggies.finely chop the 1/2 of onion,celery,carrot and the whole zuchini.Add to your pan with oil on low heat. Iike to chop my veggies fine so that my Bf and father dont notice them.This is a great trick to get kids eating veggies.
- 3.Sautee the veggies till there at a soft stage.
- 4.Now add your can of tomatoes,2 cups tomato sauce,ketchup.Chop your garlic up fine and throw that in there also.
- 5.Turn heat up to medium and mix everything together really well.
- 6.Now you can add your basil,oregano,bay leaf,pesto,salt,and pepper. keep stirring everything until the veggies and tomatoes are nice and soft.
- 7.add your cooked rice to the pan.mix everything together well.Now you can grate the cheese and add 1/2 cup to the the rice mix,keep stirring till everythings combined.
- 8.Preheat your oven to 375 degree. Spoon the rice mixture into each of the pepper halves,make them nice and full.
- 9.Pour remaining sauce over all the peppers and sprinkle the remaining cheese allover the top.
- Bake for 30 minutes or until cheese is melted.
Nutrition Facts : Calories 413.9, Fat 9.8, SaturatedFat 2, Cholesterol 3.4, Sodium 1028.5, Carbohydrate 73.5, Fiber 8, Sugar 22.2, Protein 8.2
VEGETARIAN STUFFED PEPPERS
These filling and flavorful vegetarian stuffed peppers are an updated version of my mom's stuffed peppers, which were a favorite when I was growing up in upstate New York. Whenever I make them, I'm reminded of home. -Melissa McCabe, Long Beach, California
Provided by Taste of Home
Categories Dinner
Time 4h
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture. , In a small bowl, mix spaghetti sauce and water; pour half the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese., Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining Parmesan cheese.
Nutrition Facts : Calories 261 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 815mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges
VEGETARIAN TACO-STUFFED PEPPERS
These flavorful vegetarian stuffed peppers will fool even your biggest meat eater! The peppers are filled with Impossible™ burger, tomatoes, seasonings, and cheese and baked until tender. Top with guacamole and sour cream for the perfect weeknight meal the whole family will love. Change things up by adding corn or black beans to the mix!
Provided by France C
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 50m
Yield 3
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut bell peppers in half vertically through the stem and remove the seeds. Place cut-sides down in a baking dish to allow excess moisture to drain.
- Bake in the preheated oven for 10 minutes. Remove from the oven, flip peppers over, cut-sides up, and set aside.
- Heat oil in a large skillet over medium-high heat. Cook meatless ground beef and onion in the hot pan, breaking up any large pieces, until browned, 5 to 6 minutes. Add garlic and stir until cooked through, about 2 minutes more. Sprinkle with taco seasoning and stir in diced tomatoes until combined. Stir in 3/4 cup Mexican cheese.
- Stuff peppers with mixture and cover dish with foil.
- Bake in the preheated oven until peppers are tender, 10 to 15 minutes. Remove foil and top peppers with remaining cheese. Return to the oven and bake until cheese is melted, 2 to 3 minutes. Sprinkle with cilantro and serve each pepper with a dollop of sour cream and guacamole.
Nutrition Facts : Calories 832.9 calories, Carbohydrate 39.4 g, Cholesterol 89.9 mg, Fat 55.2 g, Fiber 7.4 g, Protein 20.6 g, SaturatedFat 24.8 g, Sodium 2110.2 mg, Sugar 9.7 g
TOFU-STUFFED BELL PEPPERS WITH A TWIST
A flavorful, hearty main that is low fat and vegan. The "twist" is foregoing tomato sauce and including eggplant and chili powder to the filling instead. The filling holds together better than most eggless mixtures of this type and could also be used as a vegetarian loaf. Some nuts or seeds would be a good addition to the filling to provide textural contrast.
Provided by sprout 13
Categories Brown Rice
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 F and prepare a 9X13 pan by spraying with cooking spray or oiling lightly.
- Cook brown rice according to package directions. You could use 1 1/2 c leftover rice instead.
- Meanwhile, prepare vegetables according to ingredients list. Also, halve peppers longitudinally and remove seeds and membrane.
- Saute eggplant in a frying pan on medium-high heat in half the oil. Season with chili powder, salt, and pepper. Remove to a large, heat-resistant bowl when cooked.
- Add remaining oil to the pan and saute tofu, garlic, and scallions. Season with salt, pepper, and chili powder and cook until tofu becomes golden and somewhat crisp. Place in bowl with eggplant.
- Add cooked rice to the vegetables and stir to combine. Make a slurry of the cornstarch and broth and add to the mixture.
- Lightly salt bell pepper cavities if desired. Pack with filling mixture and put in prepared pan. Add enough water or broth to the pan to fill it by about 1/2 inch.
- Bake for 30 minutes, or until filling is crisp on top and peppers are cooked, but not mushy.
Nutrition Facts : Calories 290.8, Fat 9.3, SaturatedFat 1.7, Cholesterol 0.3, Sodium 131, Carbohydrate 42.6, Fiber 8.4, Sugar 7.1, Protein 13.5
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
VEGETARIAN STUFFED BELL PEPPERS
After buying too many peppers (they were on they sale rack for 4 for $0.40!), I needed something low-protein to do with them. I couldn't find anything here or in my recipe books, so I varied a Julia Child recipe for stuffed tomatoes, and made the flavor strong enough to compete with the pepper flavor (my husband doesn't like peppers). The result was the following. Even my husband liked it!
Provided by harper
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Heat oil in a medium pan. Saute garlic and onion until onion is transucent.
- Add dried tomatoes,minced bell pepper,and breadcrumbs and saute until the bell pepper is softened.
- Add canned tomatoes a little at a time, allowing the liquid to be absorbed before adding more. Then add the pepper and mustard.
- Spoon mixture into the halved bell peppers, top with grated cheese, and bake for 10 minutes at 350 degrees.
- Top with parsley if desired.
- Note: I consider each half pepper to be two servings.
Nutrition Facts : Calories 68.2, Fat 2.5, SaturatedFat 0.7, Cholesterol 2.8, Sodium 139.2, Carbohydrate 9.7, Fiber 1.5, Sugar 2.8, Protein 2.5
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
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