Tofu and Rice Stuffed Peppers


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A purely genius use of tofu, mmmmm

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  • 1 C. uncooked brown rice
  • 2 C. water
  • 2 Tbs. olive oil
  • 1 clove garlic, minced
  • 1 (12 oz.) package extra-firm tofu, drained and diced
  • 1 3/4 C. 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 C. shredded mozzarella cheese
  • 8 slices tomato

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

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