Rice And Tofu Stuffed Peppers Recipe

Name: Rice And Tofu Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cooked brown rice; 1 tablespoon olive oil; 1 garlic clove, minced; 1 cup chopped mushroom (any variety but I used shitake and baby bellas); 1 (12 ounce) package extra firm tofu, cubed; 1 3/4 cups marinara sauce, divided; salt; ground black pepper; 2 red bell peppers, halved and seeded; 2 orange bell peppers, halved and seeded; 1 cup shredded mozzarella cheese (can use soy cheese); 8 slices tomatoes

Servings: persons

1 cup cooked brown rice
1 tablespoon olive oil
1 garlic clove, minced
1 cup chopped mushroom (any variety but I used shitake and baby bellas)
1 (12 ounce) package extra firm tofu, cubed
1 3/4 cups marinara sauce, divided
salt
ground black pepper
2 red bell peppers, halved and seeded
2 orange bell peppers, halved and seeded
1 cup shredded mozzarella cheese (can use soy cheese)
8 slices tomatoes

1
Preheat oven to 350 degrees.
2
Steam halve peppers for approx 15 minutes to soften (we prefer to have them just a little less soft).
3
Drain and set aside to cool.
4
Heat the olive oil in a skillet over medium heat, and stir in garlic, mushrooms and tofu.
5
Saute 5 minutes.
6
Mix in 1/4 cup marinara sauce, rice, salt and pepper, continue to cook 5 more minutes.
7
Spread remaining marinara sauce in a 11X7 baking pan.
8
Place an equal amount of rice mixture into each pepper half.
9
Place 1 tomato slice on each pepper, and top peppers with mozzarella.
10
Arrange stuffed peppers in a baking dish.
11
Bake 25 minutes or until cheese in melted.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 cup cooked brown rice, 1 tablespoon olive oil, 1 garlic clove, minced, 1 cup chopped mushroom (any variety but I used shitake and baby bellas), and more.

Yes, Rice And Tofu Stuffed Peppers falls under the Vegetarian 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.

Rice And Tofu Stuffed Peppers

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