Tofu-Stuffed Bell Peppers With A Twist Recipe

Name: Tofu-Stuffed Bell Peppers With A Twist
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup brown rice, raw; 1 eggplant, cubed; 15 ounces firm tofu, crumbled and pressed to remove liquid; 3 garlic cloves, minced; 3 scallions, sliced; 1 tablespoon olive oil; 1 teaspoon chili powder; salt; pepper; 4 bell peppers, red preferred; 1/4 cup cornstarch; 1/2 cup vegetable broth

Servings: persons

1/2 cup brown rice, raw
1 eggplant, cubed
15 ounces firm tofu, crumbled and pressed to remove liquid
3 garlic cloves, minced
3 scallions, sliced
1 tablespoon olive oil
1 teaspoon chili powder
salt
pepper
4 bell peppers, red preferred
1/4 cup cornstarch
1/2 cup vegetable broth

1
Preheat oven to 400 F and prepare a 9X13 pan by spraying with cooking spray or oiling lightly.
2
Cook brown rice according to package directions. You could use 1 1/2 c leftover rice instead.
3
Meanwhile, prepare vegetables according to ingredients list. Also, halve peppers longitudinally and remove seeds and membrane.
4
Saute eggplant in a frying pan on medium-high heat in half the oil. Season with chili powder, salt, and pepper. Remove to a large, heat-resistant bowl when cooked.
5
Add remaining oil to the pan and saute tofu, garlic, and scallions. Season with salt, pepper, and chili powder and cook until tofu becomes golden and somewhat crisp. Place in bowl with eggplant.
6
Add cooked rice to the vegetables and stir to combine. Make a slurry of the cornstarch and broth and add to the mixture.
7
Lightly salt bell pepper cavities if desired. Pack with filling mixture and put in prepared pan. Add enough water or broth to the pan to fill it by about 1/2 inch.
8
Bake for 30 minutes, or until filling is crisp on top and peppers are cooked, but not mushy.

298

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: 1/2 cup brown rice, raw, 1 eggplant, cubed, 15 ounces firm tofu, crumbled and pressed to remove liquid, 3 garlic cloves, minced, and more.

Yes, Tofu-Stuffed Bell Peppers With A Twist 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-Stuffed Bell Peppers With A Twist

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