TOFU AND RICE STUFFED PEPPERS
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
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
STUFFED PEPPERS WITH TOFU AND SEASONED WILD RICE (DAIRY FREE)
For the wild rice, I used my recipe: http://www.recipezaar.com/recipe/rice-cooker-wild-rice-426255. You should make it before starting the recipe so it's ready to use when you need it. You could even do it the day before it you wanted to. Just refrigerate the rice until you're ready to use it. This is a really tasty dish especially with the wild rice instead of plain rice. To press the tofu, I put it under a tin foil coated brick for 20 minutes on one side and 15 on the other. It is good to get the liquid out if you don't want to add moisture to the recipe. Note: I didn't add the cooking time for the rice to this recipe.
Provided by Chef Joey Z.
Categories Rice
Time 1h10m
Yield 6 stuffed peppers, 6 serving(s)
Number Of Ingredients 12
Steps:
- Remove the tops of the bell peppers and clean them out. Set aside.
- Keep the extra pieces from the top for another recipe.
- Have you rice ready at this point.
- In a large saute pan heat the coconut oil. Add the pressed tofu, garlic, garlic chives and oregano and cook on medium low. Saute for about 5 minutes. Add the wine and de-glaze the pan. I used a heavy stainless steel pan that things stick to, so the wine did the job perfectly. If you use a non-stick pan you can still add the wine or leave it out. Scrape the bits of tofu off the saute pan.
- Saute the garlic and tofu until the tofu turns light brown. Add the marinara sauce and saute for about 4-5 minutes.
- At this point you should turn the oven on to 350'F.
- Now get your prepared peppers. In the bottom of the pepper add some of the cooked rice. Pat it down. Divide the tofu tomato mixture up into each of the peppers. If you have room add more rice and then more sauce. Put 3 slices of tomato on top of the mixture. Top with the shredded vegan cheese.
- I put my peppers in a parchment lined 9x13" baking dish.
- Bake for 45 minutes in the preheated oven. The cheese should be nicely melted by then.
- Serve warm.
- Bon Appetit!
Nutrition Facts : Calories 276.4, Fat 11.2, SaturatedFat 5.3, Cholesterol 2.6, Sodium 550.2, Carbohydrate 36.2, Fiber 9, Sugar 21.9, Protein 10.2
STUFFED PEPPERS
Robert Irvine's Stuffed Peppers from Food Network are loaded with hearty ingredients like mushrooms, wild rice and a melange of fresh veggies.
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Wrap the peppers in aluminum foil, and bake in the oven until tender, but not falling apart, about 15 minutes. Remove from the oven and allow to cool.
- In a large skillet over medium heat, add the grapeseed oil. When the oil is hot, add the onions, mushrooms and garlic and saute until the mushrooms are golden brown. Add in the zucchini, yellow squash, wild rice, tomatoes, red and green peppers and continue to cook until the vegetables are tender. Adjust the seasoning with salt and pepper, to taste, and stir in the tomato paste. Remove from the heat and fold in the fresh arugula or spinach and the fresh herbs. Spoon the vegetable mixture into the cooled peppers. Transfer the peppers to a heat-proof serving dish and top with a little Parmesan. Bake until the peppers are heated through, about 15 minutes.
- Remove from the oven and serve.
SAUCY STUFFED PEPPERS
My Slovakian grandmother always made huge pots of this during the winter time. I'm a vegetarian now, and can safely say that this is the one dish that I really miss eating.
Provided by MOELIZ
Categories World Cuisine Recipes European Eastern European Czech
Time 3h
Yield 8
Number Of Ingredients 8
Steps:
- Wash the peppers thoroughly. Make a circular incision around the stem to remove it. Once stem has been removed, remove seeds, and rinse the inside of the pepper. Discard seeds and stems and set peppers aside.
- In a skillet over medium heat, melt the butter and saute onion until translucent.
- In a large mixing bowl, combine the onion and butter mixture with the ground beef and mix well by hand. Sprinkle in salt and pepper to taste. Slowly pour in the rice, while mixing by hand. Mix thoroughly.
- Stuff the meat and rice mixture into the peppers. Coat the bottom of 1 or 2 large pots with oil. Place the stuffed peppers into the pot(s) leaving a 2 inch space at the top of the pot. Pour in tomato juice until peppers are covered. If there is leftover meat mixture, form into balls and add to the tomato juice.
- Heat on low for 2 to 3 hours. Stir every 20 to 45 minutes. Juice will reduce to a thick sauce. You can tell that the peppers are done when they are splitting at the sides.
Nutrition Facts : Calories 467.3 calories, Carbohydrate 52.9 g, Cholesterol 82.2 mg, Fat 19.8 g, Fiber 4.4 g, Protein 24 g, SaturatedFat 9.7 g, Sodium 1417.6 mg, Sugar 23.4 g
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