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
VEGAN STUFFED PEPPERS
These vegan stuffed peppers with rice are super easy to make and they are so delicious! Besides, they are packed with protein. They make a great weeknight dinner for the whole family!
Provided by Sina
Categories Entrée Main Course
Time 45m
Number Of Ingredients 15
Steps:
- Finely chop the red onion and the garlic. Heat some oil in a large pan and sauté the onion for 2-3 minutes until it becomes translucent. Then add the garlic. Cook for another minute.
- Then add the cooked rice, the beefless veggie ground meat, the canned diced tomatoes, and the kidney beans. Season with paprika powder, cumin, salt, pepper, and tabasco. Cook for 5 minutes.
- In the meantime, remove the tops, seeds, and the membranes of the bell peppers and discard. Place the peppers in a baking dish.
- Spoon an equal amount of the rice mixture into the bell peppers. Sprinkle with vegan cheese. Then carefully add some water or vegetable broth (3/4 cup) to the bottom of the baking dish.
- Preheat your oven to 350 °F and bake the vegan stuffed peppers for 30 minutes. Sprinkle with freshly chopped parsley and green onions after baking. Serve immediately.
Nutrition Facts : Calories 160 kcal, Carbohydrate 30 g, Protein 3 g, Fat 2 g, Sodium 109 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
STIR-FRIED TOFU AND PEPPERS
This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it's also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn't been weighted.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
- Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
- In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
- Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 5 grams, TransFat 0 grams
STUFFED PEPPERS WITH TOFU
Tofu is a great source of protein, 8 grams of protein per 3.5 ounces. If you want to add meat to this dish, simply add either 1/2 pound of Italian sausage or ground beef. I have made this many times and keep finding new ways to fix now I love those Mini Sweet Prepacked there now selling. I add 2 of each of the small to a serving...
Provided by Dave Smith
Categories Other Side Dishes
Number Of Ingredients 10
Steps:
- 1. 1. Mix olive oil, garlic, tofu and 1/4 cup Marinara sauce in the liner pan. 2. Cook about 12 minutes on power level high. 3. Season with salt and pepper and stir again as you continue to cook about another 5 minutes. 4. Using a wooden spoon or spatula, press an equal amount of rice into each pepper half. 5. Layer rice with remaining Marinara sauce, and 1/2 the cheese. 6. Press equal amount of tofu into the pepper halves. 7. Place 1 tomato slice on each pepper. Top peppers with remaining Mozzarella cheese. 8. Arrange stuffed peppers in a baking dish and place on the 1-inch rack. 9. Bake 400F for about 15 minutes. If cheese becomes too brown, tent with foil or parchment paper. You can also place remaining cheese on the last 4 minutes of baking. 10. Serve half of each color pepper to each person (1 1/2 pepper).
PEPPERS STUFFED WITH RICE
Peppers stuffed with rice ,onion balsamic vinegar and feta
Provided by Patrickbolt
Time 45m
Yield Serves 1
Number Of Ingredients 10
Steps:
- 1) Cut the top off the pepper and cut off the core saving only the top and discarding the seeds slice the nobbely bits off of the bottom, so it can rest flat.
- Cook the rice in boiling salted water meanwhile fry the onion, garlic, and mushrooms with mixed herbs in olive oil until all cooked and season
- Add the drained rice into a large mixing bowl with the rest from the pan along with 3-5 1by 1 cm squares of feta crumbled by hand and a glug of balsamic vinegar (or more)
- Mix it all vigorously
- Stuff into the pepper tightly then add another layer of crumbled feta.
- Add the top of the pepper and drizzle with olive oil
- Place in the oven for 20-25min at 180'c or gasmark5
RICE AND TOFU STUFFED PEPPERS
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
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
VEGAN STUFFED BELL PEPPERS
Provided by Meredith James
Time 30m
Yield 3
Number Of Ingredients 7
Steps:
- Press your tofu using a tofu press or DIY pressing method and preheat the oven to 350°F.
- In the meantime, roast the pepper over a high flame until the edges are slightly charred, then leave to cook for around 10 minutes.
- Once cooled, cut the peppers in half lengthwise, deseed, and remove the pepper ribs.
- Arrange your halved peppers in a tray, facing upwards, then set to one side.
- By the time you've prepped your peppers, the excess liquid should have drained off the tofu. Quickly shake/pat off any remaining water, then crumble the tofu into a bowl using a fork.
- Set the tofu and peppers to one side and heat 1 tbsp of vegetable oil in a large pan over medium heat.
- Add the crumbled tofu, corn kernels, and cooked brown rice to the pan with a pinch of salt.
- Leave the ingredients to simmer for around 2 minutes, then stir in the tomatoes.
- Lower the heat to low-medium. Leave to cook for 5 minutes or until the liquid has been absorbed by the rice.
- Take a large spoon or ladle to scoop the filling ingredients out of the pan and place inside the prepared pepper halves.
- Bake the stuffed peppers at 350°F for around 15 minutes or until the peppers have softened.
- Switch your oven to the broiler and broil for 3-5 minutes to achieve an attractive finish.
- Serve the stuffed bell peppers hot with a spoonful of vegan mayonnaise.
Nutrition Facts : ServingSize 3
STUFFED PEPPERS WITHOUT RICE
Easy and delicious stuffed peppers without rice make a comforting and low cost low carb, gluten free, sugar free and keto meal.
Provided by Jen @ Whole Lotta Yum
Categories Dinner
Time 38m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Wash bell peppers, cut them in half and remove the membrane and seeds
- Place peppers in a baking dish, cut side up and sprinkle with a little salt and pepper
- Cook ground meat in a pan for 6-7 minutes until cooked through. Drain the grease and set the meat aside in a bowl
- Saute chopped onion, garlic, and riced cauliflower for 4-5 minutes, until softened
- Add marinara sauce, dried basil, 1/2 tsp sea salt and 1/4 tsp ground black pepper to the same pan, mix together and simmer on medium low for 2 minutes until heated through
- Stir in ground meat and cook until heated through
- Stir in 1/2 cup of shredded cheese
- Spoon the meat and sauce mixture into the peppers, add a small spoonful of marinara on the top and a sprinkle of cheese to each pepper half.
- Cover with foil and bake for 30 minutes
- Garnish with chives if desired, optional
- Enjoy!
Nutrition Facts : Calories 413 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 149 milligrams cholesterol, Fat 34 grams fat, Fiber 2 grams fiber, Protein 43 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1/2 pepper, Sodium 786 milligrams sodium, Sugar 0 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
TOFU STUFFED BELL PEPPERS
This is a good vegetarian dish my mother introduced me to. Give it a shot! I find it to be delicious! I like to mix provolone with the mozzarella...good flavor.
Provided by Cynna
Categories Soy/Tofu
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare rice according to package directions.
- Preheat oven to 350°.
- Cut off top of peppers½" from stem.
- Discard membranes and seeds.
- Chop top and discard stem.
- Parboil pepper bottoms in boiling water for 4 minutes.
- Drain well and stand upright in a shallow baking dish.
- Dice tofu into bite-size pieces.
- Stir-fry tofu, onion, and garlic in skillet.
- Add pepper, parsley, and chopped pepper tops.
- Cook one minute.
- Stir in rice, corn, and cheese.
- Pack into pepper cups.
- Bake uncovered for 30 minutes or until heated through.
- Top with extra cheese if desired.
- Enjoy!
Nutrition Facts : Calories 220.4, Fat 4.2, SaturatedFat 0.9, Sodium 16.6, Carbohydrate 38, Fiber 4.6, Sugar 4.6, Protein 11.2
TOFU STUFFED PEPPERS
Steps:
- Roast the pepper over the high flame, and roast until the edges are lightly charred.
- Allow it to cool for about 10 minutes.
- Divide the peppers into two lengthwise. Deseed and remove the ribs.
- Arrange halved peppers in the tray facing upwards. And set aside.
- Drain the excess liquid of the tofu, and crumble them using a fork. Set aside.
- Heat oil over medium heat in a large pan.
- Add tofu crumbles, corn kernels, cooked brown rice, and salt.
- Let it simmer for 2 minutes.
- Stir in fire-roasted diced tomato, and cook for 5 minutes in low-medium heat or until the liquid is absorbed by the rice.
- Scoop the filling and stuff the peppers.
- Bake them in 350°F for about 15 minutes or untul the peppers is soft.
- And broil for 3-5 minutes for the appealing finish.
- Serve hot with ranch or spicy mayo.
Nutrition Facts : Calories 195 kcal, Carbohydrate 21 g, Protein 10 g, Fat 9 g, SaturatedFat 4 g, Sodium 285 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
VEGAN TOFU-STUFFED PEPPERS
Vegan stuffed peppers are filled with an easy combination of tofu and rice, and makes for a filling dinner and a rather inconspicuous way to include tofu.
Provided by kaleena
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 1h32m
Yield 4
Number Of Ingredients 9
Steps:
- Check whether green bell peppers will stand on a flat surface; if not, trim bottoms to flatten.
- Drain tofu and pat dry. Place in a bowl and mash with a fork until similar to ground beef in texture.
- Heat olive oil in a skillet over medium-high heat. Add mashed tofu, cumin, garlic powder, onion powder, and salt. Cook and stir until tofu is golden brown, 7 to 10 minutes.
- Mix 2 1/2 cups water and jambalaya rice mix together in a saucepan and bring to a boil. Stir in the tofu mixture. Reduce heat to low, cover, and simmer until rice is tender and water has been absorbed, about 25 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Fill a pot with enough water to cover green bell peppers; bring to a boil and then add green bell peppers. Cook until softened but not mushy, 5 to 10 minutes.
- Remove jambalaya mix from heat; let rest for 5 minutes. Fluff with a fork; add 1/2 the tomato soup and stir.
- Stand the boiled green peppers in a square glass baking dish. Scoop the rice and tofu mix into the peppers. Spoon remaining tomato soup over the filled peppers. Place any extra filling around the green bell peppers in the bottom of the baking dish.
- Bake in the preheated oven until the tomato soup topping begins to darken and dry, 30 to 45 minutes.
Nutrition Facts : Calories 390.5 calories, Carbohydrate 61.7 g, Fat 10.3 g, Fiber 3.5 g, Protein 16.1 g, SaturatedFat 1.6 g, Sodium 1220.5 mg, Sugar 8.8 g
VEGETARIAN STUFFED PEPPERS WITH CAULIFLOWER RICE
These Vegetarian Stuffed Peppers with Cauliflower Rice are a great low carb dinner option!
Provided by She Likes Food
Categories Dinner
Time 45m
Number Of Ingredients 15
Steps:
- Pre-heat oven to 400 degrees F. Cut the top off of each pepper and scoop out all the seeds and white membrane. If you prefer a softer pepper: bring a large pot of water to a boil and place peppers in for about 1 minute. Remove from water and place in a baking dish.
- Heat a large skillet and add olive oil and riced cauliflower. Sautee until cauliflower is tender, about 7 minutes.
- Add the cauliflower rice and all the remaining ingredients (except for 1/4 cup cheese) to a large bowl and mix until combined. Pack each pepper with the filling, how much filling will depend on the size of your pepper. Top with a little sprinkle of cheese. Pour about 1/3 cup of water in the bottom of the baking dish and bake peppers until mixture is heated through and cheese is melted, about 20 minutes.
Nutrition Facts : ServingSize 1 Pepper, Calories 164 calories, Sugar 6.8 g, Sodium 856.6 mg, Fat 4.7 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 22 g, Fiber 8 g, Protein 10.8 g, Cholesterol 9 mg
VEGAN STUFFED PEPPERS
These hearty, delicious vegan stuffed peppers have a flavorful Italian-seasoned risotto rice, vegetable and tofu crumble filling that resembles meat. They make for a balanced meal, with plenty of vegetables, plant-based protein and carbs. We're pretty sure you'll go back for seconds!
Provided by Lexi
Categories Dinner
Time 1h20m
Number Of Ingredients 18
Steps:
- Preheat oven to 350˚F.
- Cook arborio rice according to package directions, using vegetable broth instead of water to add more flavor. If using water, season with salt and 1-2 tbsp olive oil.
- Remove tofu from packaging, drain well and pat dry with a paper towel. Wrap in another dry paper towel and set something heavy on top while you prep the rest of the ingredients (this helps remove as much moisture as possible).
- Slice red peppers in half lengthwise and remove seeds.
- Heat olive oil in a large skillet over medium heat. Add shallots and sauté for 5 minutes, stirring often. Add garlic and continue cooking for 2-3 minutes.
- Use your hands to crumble tofu into small pieces directly into the pan (see photos for visual guide). Add tomato paste, water, red wine vinegar, Italian seasoning, salt and pepper. Stir well and cook on medium-high for 7-8 minutes, stirring often.
- Add mushrooms, zucchini, tomatoes and parsley and continue cooking for 5 minutes. Stir in 1/4 cup of mozzarella, parmesan and the cooked arborio rice.
- Brush each red pepper half with a small amount of olive oil and season with salt and pepper and place in a deep baking dish. Fill each half with the rice/vegetable mixture and top with remaining cheese.
- Cover the baking dish with aluminum foil (this helps vegan cheese melt) and bake for 40-45 minutes. Remove the foil and cook for additional 5-10 minutes. Let cool slightly before eating.
Nutrition Facts : Calories 299 calories, Sugar 7 g, Sodium 539.6 mg, Fat 13.9 g, SaturatedFat 3.1 g, TransFat 0 g, Carbohydrate 32.5 g, Fiber 4.9 g, Protein 10.8 g, Cholesterol 0 mg
STUFFED PEPPERS
These protein-packed stuffed peppers make a filling vegetarian meal. If you don't like goats' cheese these they also work well with feta. With a GI of 41 this meal is high protein, low GI and provides 373 kcal per portion.
Provided by Justine Pattison
Categories Main course
Yield Serves 2
Number Of Ingredients 14
Steps:
- Preheat the oven to 200C/400F/Gas 6. Cook the rice in a pan of boiling water for 25 minutes, or until just tender, then drain.
- Meanwhile, cut the peppers in half from top to bottom and discard the seeds. Place, open-side up, on a baking tray (cut a sliver from the base if necessary to help them sit flat). Bake for 15 minutes.
- Spray a frying pan with cooking spray and cook the onion and courgette over a medium heat, stirring regularly, for 4-5 minutes, or until softened and lightly browned.
- Add the tomatoes, garlic, cumin and coriander and cook for a minute, stirring constantly. Tip into a large heatproof bowl and stir in the almonds and orange zest.
- Add the rice and parsley and season with a little salt and lots of pepper. Mix together.
- Fill the peppers with the rice mixture. Dot with the cheese and return to the oven for 10 minutes, or until the peppers are softened and the filling is piping hot.
Nutrition Facts : Calories 373kcal
VEGGIE STUFFED PEPPERS
These veggie stuffed peppers are full of colour and flavour for a satisfying vegetarian midweek meal - the perfect option if you're trying to eat less meat. Each serving provides 464 kcal, 16g protein, 37g carbohydrates (of which 17g sugars), 25g fat (of which 5.5g saturates), 14g fibre and 2.4g salt.
Provided by Hala El-Shafie
Categories Main course
Yield Serves 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6.
- Put the peppers on a large baking tray, cut side up. Roast for 20-25 minutes or until they start to blister. Remove from the oven and set aside.
- While the peppers are roasting, heat the oil in a large pan and cook the onions and garlic for about 5 minutes until softened but not browned.
- Add the mushrooms, courgette and tomatoes, together with the cayenne pepper, paprika, salt and pepper, and fry for 5 minutes until the mushrooms soften.
- Finally, add the mixed beans, black olives and sun-dried tomatoes. Stir well, reduce the heat to low, and simmer for about 5 minutes.
- Spoon the vegetable mixture into the roasted peppers, filling them generously. Sprinkle with mozzarella. Put the peppers back in the oven for 3-5 minutes, until the cheese starts to brown and melt.
- To serve, sprinkle the peppers with freshly chopped herbs.
Nutrition Facts : Calories 464kcal, Carbohydrate 37g, Fat 25g, Fiber 14g, Protein 16g, SaturatedFat 5.5g, Sugar 17g
More about "tofu and rice stuffed peppers food"
TOFU SCRAMBLE STUFFED POBLANO PEPPERS - THE SIMPLE VEGANISTA
From simple-veganista.com
5/5 (1)Category BreakfastCuisine VeganTotal Time 35 mins
- Oven: Roast in preheated oven at 450 degrees for 20 minutes or so on a cookie sheet, turning halfway in between to flip peppers over.
- Broiler: Roast your peppers in the broiler. To do this move broiler pan about 6 inches away from heating element and preheat broiler. Place poblano peppers on a baking sheet and broil, turning often, until tender and blackened all over, 8 to 10 minutes.
VEGETARIAN STUFFED PEPPERS - VEGETARIAN MAMMA
From vegetarianmamma.com
Ratings 4Calories 556 per servingCategory Main Course
- Cut the peppers in half, deseed and wash them. Lay them on a baking tray face down. Roast the peppers at 425F for 15 minutes. Set aside.
- While onions are cooking, press the tofu in a tofu press for 10-12 minutes, turning the knobs every 2-3 minutes.
RED CURRY STUFFED PEPPERS WITH TOFU & VEGETABLES RECIPE
From cleaneatingmag.com
Cuisine Asian, VegetarianTotal Time 55 minsCategory Dinner, Dinner TonightCalories 228 per serving
VEGETARIAN STUFFED PEPPERS RECIPE
From simplyrecipes.com
Cuisine AmericanTotal Time 2 hrs 5 minsCategory Entree, Side Dish, Dinner
STUFFED PEPPERS - THE VEGGIE TABLE
From theveggietable.com
Time 1 hourEstimated Reading Time 1 minYield 2-4 servings
VEGAN STUFFED PEPPERS WITH TOFU TACO MEAT - PROJECT SUNNY
From project-sunny.com
Servings 4Total Time 40 minsEstimated Reading Time 3 mins
PEPPERS STUFFED WITH TOFU AND RICE RECIPE
From recipeland.com
3.5/5 (2)Total Time 1 hr 15 minsServings 4Calories 356 per serving
STUFFED PEPPERS WITH COTTAGE CHEESE AND TOFU - RECIPE ...
From tastycraze.com
5/5 (1)Category Vegetable DishesCuisine Bulgarian CuisineTotal Time 30 mins
STUFFED PEPPERS - 104 RECIPES | TASTYCRAZE.COM
From tastycraze.com
4.2/5 (5)
TOFU VEGGIE STUFFED PEPPERS - VEG KITCHEN
From vegkitchen.com
Estimated Reading Time 2 mins
CAULIFLOWER RICE STUFFED PEPPERS - THAT GIRL COOKS HEALTHY
From thatgirlcookshealthy.com
5/5 (4)Total Time 1 hr 10 minsCategory Main CourseCalories 221 per serving
TOFU STUFFED PEPPERS - DELICIOUS LIVING
From deliciousliving.com
Servings 4Calories 306 per servingEstimated Reading Time 1 min
EASY KETO STUFFED BELL PEPPERS WITHOUT RICE | KETOGENIC ...
From ketogenicreviews.com
PEPPERS STUFFED WITH TOFU & RICE - YUMMY RECIPES
From yummy-recipes.us
10 BEST RICE STUFFED PEPPERS VEGAN RECIPES - YUMMLY
From yummly.co.uk
TOFU AND RICE STUFFED PEPPERS RECIPES
From tfrecipes.com
MIX-AND-MATCH STUFFED PEPPERS | FOOD NETWORK
From foodnetwork.com
HERBED TOFU AND RED RICE-STUFFED PEPPERS WITH SCAMORZA ...
From thehappinessinhealth.com
TOFU AND RICE STUFFED PEPPERS RECIPE | ALLRECIPES
From recipes.europes.live
STUFFED PEPPERS WITH QUINOA RICE - ALL INFORMATION ABOUT ...
From therecipes.info
10 BEST RICE STUFFED PEPPERS VEGAN RECIPES | YUMMLY
From yummly.com
TOFU & RICE STUFFED PEPPERS - FOOD AS MEDICINE RECIPES
From foodasmedicinerecipes.org
STUFFED PEPPERS WITH TOFU RECIPES
From tfrecipes.com
TOFU STUFFED BELL PEPPER - HOUSE FOODS
From house-foods.com
TOFU AND RICE STUFFED PEPPERS PHOTOS RECIPE
From crecipe.com
HOW TO MAKE PEPPERS STUFFED WITH TOFU & RICE - RECIPES
From mobirecipe.com
13 RICE STUFFED PEPPERS IDEAS | RECIPES, COOKING RECIPES, FOOD
From pinterest.ca
TOFU AND RICE STUFFED PEPPERS - HEALTHY HOME RECIPES
From healthyhomerecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love