Best 2 Tofu And Rice Stuffed Peppers Recipes

Embark on a culinary adventure with tofu and rice stuffed peppers, a delectable symphony of flavor and texture that will tantalize your taste buds. This vegetarian dish combines the delicate softness of tofu, the nutty heartiness of brown rice, and the vibrant sweetness of bell peppers, creating a satisfying and nutritious meal that is both delightful and wholesome.

Check out the recipes below so you can choose the best recipe for yourself!

TOFU AND RICE STUFFED PEPPERS

Tofu and Rice Stuffed Peppers image

Italian style stuffed bell peppers for the vegetarian (can easily be prepared vegan). Even my meat-eating husband loved these.

Provided by N1COLE

Categories Appetizers and Snacks Tapas

Time 1h35m

Yield 4

Number Of Ingredients 12

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 ¾ 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

Steps:

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 cup 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.

Nutrition Facts : Calories 553.8 calories, Carbohydrate 56.1 g, Cholesterol 38.3 mg, Fat 25 g, Fiber 7.8 g, Protein 28.5 g, SaturatedFat 8.1 g, Sodium 812.7 mg, Sugar 16 g

RICE AND TOFU STUFFED PEPPERS

Rice and Tofu Stuffed Peppers image

I'm always looking for meatless recipes that my DH will like! This recipe works!! UPDATE I now make these with the addition of mushrooms!

Provided by katie in the UP

Categories Brown Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

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

Nutrition Facts : Calories 361.7, Fat 16.7, SaturatedFat 5.4, Cholesterol 22.1, Sodium 718.5, Carbohydrate 37.7, Fiber 4.8, Sugar 14.4, Protein 18.9

Tips:

Choose the right type of tofu. For this recipe, it's best to use extra-firm or firm tofu. This will help the tofu hold its shape when it's stuffed and baked.
Press the tofu before using it. This will help to remove excess moisture from the tofu, which will make it more flavorful. To press the tofu, wrap it in a few layers of paper towels and place it on a plate. Place another plate on top of the tofu and weigh it down with something heavy, such as a can of beans or a heavy skillet.
Don't overstuff the peppers. If you overstuff the peppers, they will split open when they're baked. Aim to fill each pepper about two-thirds full.
Bake the peppers at a high temperature. This will help to create a crispy crust on the peppers and prevent them from becoming soggy. Bake the peppers at 400 degrees Fahrenheit for 25-30 minutes, or until the peppers are tender and the filling is cooked through.
Serve the peppers immediately. These peppers are best served hot out of the oven. You can garnish them with fresh herbs, such as cilantro or parsley, or a dollop of sour cream.

Conclusion:

Tofu and rice stuffed peppers are a delicious and healthy meal that can be enjoyed by people of all ages. They're easy to make and can be tailored to your own dietary preferences. Whether you're looking for a vegan meal or a simple and flavorful dish, tofu and rice stuffed peppers are a great option. So next time you're looking for a new recipe to try, give this one a try. You won't be disappointed!