Peppers Stuffed With Tofu & Rice

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Servings: 1 Difficulty: Advanced
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Savory, plant-based stuffed peppers with a creamy tomato topping
Peppers Stuffed With Tofu & Rice recipe image
Peppers Stuffed With Tofu & Rice recipe image
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Peppers Stuffed With Tofu & Rice

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 350

Description

These stuffed peppers are a hearty and satisfying vegan dinner featuring a flavorful filling of tofu, rice, and mixed vegetables bound together with sauted aromatics. The firm tofu absorbs the savory notes of onion, celery, and mushrooms, creating a texture that rivals traditional meat fillings. Topped with a rich layer of tomato soup and baked until tender, the peppers become warm, juicy vessels for the delicious mixture inside. This dish is perfect for weeknight dinners or meal prep, offering a comforting, home-style meal that is both nutritious and budget-friendly. Serve with crusty bread to soak up the extra sauce.

Ingredients

Directions

  1. Preheat oven to 350F (180C).
  2. If using fresh mixed vegetables, chop carrots, potatoes, corn, and peas into small, uniform pieces. Microwave with a splash of water until tender, then drain.
  3. In a large skillet, saut the chopped onion, celery, and mushrooms in vegetable stock until soft and fragrant.
  4. In a large bowl, combine the cooked rice, mixed vegetables, and crumbled tofu.
  5. Add the sauted onion mixture and freshly ground black pepper to the bowl. Mix well to combine all ingredients.
  6. Slice the tops off the green bell peppers and reserve them as lids.
  7. Remove seeds and membranes from the inside of the peppers.
  8. Bring a pot of water to a boil. Add the hollowed peppers and boil for 2 to 4 minutes to soften slightly.
  9. Remove peppers from the boiling water and rinse immediately with cold water to stop the cooking process. Drain well.
  10. Arrange the peppers upright in a baking dish.
  11. Fill each pepper generously with the tofu and rice mixture.
  12. Pour the tomato soup evenly over the filled peppers.
  13. Place the reserved pepper tops back onto the peppers, or sprinkle with low-fat cheese if desired.
  14. Cover the baking dish with a lid or foil.
  15. Bake for about 45 minutes, or until the peppers are tender and the filling is heated through.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 1.5g8%
Sodium 1200mg50%
Total Carbohydrate 45g15%
Dietary Fiber 8g32%
Sugars 15g
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Freezing: Any extra stuffing mixture can be frozen for future use. Ensure it is completely cooled before freezing.

Variations: You can use red or yellow bell peppers for a sweeter flavor. For a heartier filling, consider adding cooked lentils or quinoa instead of rice.

Tip: If you prefer a thicker sauce, reduce the tomato soup on the stove before pouring it over the peppers.

Keywords: stuffed peppers, tofu filling, vegan dinner, rice stuffing, baked peppers, plant based, tomato sauce, vegetarian meal, healthy dinner, easy vegan, comfort food, meal prep
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