Meatless Stuffed Peppers Recipe

Name: Meatless Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 large onion, chopped; 3 cloves garlic, chopped, divided; 4 tablespoons uncooked white rice; 1 cup vegetable broth; 1 pound firm tofu, crumbled; 1/4 cup chopped fresh parsley; 1 cup chopped fresh mushrooms; 2 eggs; 1/4 cup dry bread crumbs; 1 cup finely chopped walnuts; 1 tablespoon vegetarian Worcestershire sauce; 1 tablespoon soy sauce; 1 tablespoon paprika; 6 green bell peppers; 1 (8 ounce) can crushed tomatoes; 1/4 cup wine; 1 tablespoon tomato paste

Servings: persons

2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, chopped, divided
4 tablespoons uncooked white rice
1 cup vegetable broth
1 pound firm tofu, crumbled
1/4 cup chopped fresh parsley
1 cup chopped fresh mushrooms
2 eggs
1/4 cup dry bread crumbs
1 cup finely chopped walnuts
1 tablespoon vegetarian Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon paprika
6 green bell peppers
1 (8 ounce) can crushed tomatoes
1/4 cup wine
1 tablespoon tomato paste

1
Preheat oven to 350 degrees F (175 degrees C).
2
Heat oil in a medium skillet over medium heat. Saute onions and 2 cloves of garlic until onions are translucent. Add rice and saute 2 minutes. Stir in vegetable broth, cover and cook until rice is done, about 15 minutes.
3
Meanwhile, in a large bowl combine tofu, parsley, mushrooms, eggs, bread crumbs, walnuts, Worcestershire, soy sauce, paprika, and cooked rice.
4
Slice the tops off of the peppers; save tops. Core peppers and stuff with tofu mixture. Replace tops on peppers.
5
In a shallow baking dish combine tomatoes, wine, tomato paste and remaining garlic. Place peppers in dish and cover.
6
Bake in preheated oven for 1 hour.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 large onion, chopped, 3 cloves garlic, chopped, divided, 4 tablespoons uncooked white rice, and more.

Yes, Meatless Stuffed Peppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Meatless Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions