Tofu and Rice Stuffed Peppers Recipe

Name: Tofu and Rice Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked brown rice; 2 cups water; 2 tablespoons olive oil; 1 clove garlic, minced; 1 (12 ounce) package extra-firm tofu, drained and diced; 1 3/4 cups marinara sauce, divided; salt to taste; ground black pepper to taste; 2 red bell peppers, halved and seeded; 2 orange bell peppers, halved and seeded; 2 cups shredded mozzarella cheese; 8 slices tomato

Servings: persons

1 cup uncooked brown rice
2 cups water
2 tablespoons olive oil
1 clove garlic, minced
1 (12 ounce) package extra-firm tofu, drained and diced
1 3/4 cups marinara sauce, divided
salt to taste
ground black pepper to taste
2 red bell peppers, halved and seeded
2 orange bell peppers, halved and seeded
2 cups shredded mozzarella cheese
8 slices tomato

1
Place rice and water in a pot and bring to a boil.
2
Cover, reduce heat to low, and simmer 45 minutes, or until tender.
3
Heat the olive oil in a skillet over medium heat, and stir in garlic and tofu.
4
Cook about 5 minutes.
5
Mix in 1/4 cup marinara sauce, season with salt and pepper, and continue to cook and stir until tofu is evenly brown.
6
Preheat oven to 350 degrees F (175 degrees C).
7
Using a wooden spoon or spatula, press an equal amount of rice into each pepper half.
8
Layer rice with remaining marinara sauce, and 1/2 the cheese.
9
Press equal amounts of tofu into the pepper halves.
10
Place 1 tomato slice on each pepper, and top peppers with remaining mozzarella.
11
Arrange stuffed peppers in a baking dish.
12
Bake 25 minutes in the preheated oven, until cheese is melted.
13
Serve 1/2 of each color pepper to each person.

434

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 uncooked brown rice, 2 cups water, 2 tablespoons olive oil, 1 clove garlic, minced, and more.

Yes, Tofu and Rice 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.

Tofu and Rice Stuffed Peppers

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