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Peppers Stuffed With Tofu And Rice

Peppers Stuffed With Tofu and Rice recipe image
This comforting dish transforms simple green bell peppers into a satisfying meal. The filling combines fluffy brown rice, firm tofu, and saut&# 195;©ed aromatics like onion, celery, and mushrooms for a rich, savory flavor. Topped with a layer of tomato soup and baked until tender, these peppers offer a perfect balance of textures and warm, home-style comfort. Ideal for a cozy dinner, meal prep, or a hearty vegetarian lunch. The addition of black pepper and vegetable stock enhances the depth of flavor, making this a versatile and delicious option for any weeknight or weekend gathering.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 11.8
Dietary: Gluten-free, Vegetarian
Description
This comforting dish transforms simple green bell peppers into a satisfying meal. The filling combines fluffy brown rice, firm tofu, and saut&# 195;©ed aromatics like onion, celery, and mushrooms for a rich, savory flavor. Topped with a layer of tomato soup and baked until tender, these peppers offer a perfect balance of textures and warm, home-style comfort. Ideal for a cozy dinner, meal prep, or a hearty vegetarian lunch. The addition of black pepper and vegetable stock enhances the depth of flavor, making this a versatile and delicious option for any weeknight or weekend gathering.
Ingredients
  • 4 Green bell peppers (capsicum)
  • 1 Onion, chopped fine
  • 1 Rib Celery, chopped fine
  • 1/2 cup Mushrooms, chopped fine
  • 1 cup Brown rice, cooked
  • 1 cup Mixed vegetables (carrot, potato, corn, peas), chopped small
  • 1 cup Firm tofu, crumbled or diced
  • 2 cans Tomato soup (e.g., Campbell's)
  • 1/2 cup Vegetable stock
  • 1/2 tsp Freshly ground black pepper
Directions
  1. 1
    Preheat oven to 350ðF (180ðC).
  2. 2
    Slice the tops off the green bell peppers and remove seeds and membranes. Reserve the tops.
  3. 3
    Bring a pot of water to a boil. Blanch the hollowed peppers for 2-4 minutes to soften slightly.
  4. 4
    Remove peppers from boiling water and rinse immediately with cold water to stop cooking. Drain well.
  5. 5
    In a large bowl, combine the cooked brown rice, mixed vegetables, and crumbled tofu.
  6. 6
    In a skillet, sauté the chopped onion, celery, and mushrooms in vegetable stock until soft and translucent.
  7. 7
    Add the sautéed vegetable mixture to the bowl with the rice and tofu. Mix well and season with freshly ground black pepper.
  8. 8
    Arrange the blanched peppers upright in a baking dish.
  9. 9
    Fill each pepper generously with the tofu-rice mixture.
  10. 10
    Pour the tomato soup evenly over the filled peppers.
  11. 11
    Place the reserved pepper tops back onto the peppers like lids, or sprinkle with low-fat cheese if desired.
  12. 12
    Cover the baking dish with a lid or foil and bake for 45 minutes until heated through and peppers are tender.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 11.8kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 15.0mg1%
Total Carbohydrate 2.1g1%
Dietary Fiber 0.9g4%
Sugars 1.1g
Protein 1.2g3%

* 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

Extra stuffing can be frozen for later use.

For the mixed vegetables, ensure carrots and potatoes are cut small, similar in size to peas and corn, for even cooking.

You can microwave the mixed vegetables until tender before adding to the filling if you prefer a quicker prep method.

All measurements are approximate; adjust seasoning to taste.

If using canned mixed vegetables, drain well before adding to the filling.

Keywords: vegan, stuffed peppers, tofu, brown rice, mushrooms, tomato soup, green peppers, baked, vegetarian, healthy dinner, meal prep, plant-based, comfort food, celery, onion, capsicum, herbs, spices, oven
Read it online: https://www.chefs-mate.com/recipe/peppers-stuffed-with-tofu-and-rice/