Tofu Stuffed Peppers Food

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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

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

TOFU STUFFED PEPPERS



Tofu stuffed peppers image

Tofu stuffed peppers are loaded with spices and meat-free. An excellent dish to enjoy as a classic appetizer or as a vegetarian dinner.

Provided by Sujatha Muralidhar

Categories     Appetizer     Dinner

Number Of Ingredients 7

3 poblano peppers (/other other peppers)
1 cup tofu
1/2 cup corn kernels (thawed)
1/2 cup cooked brown rice (/other choice of rice)
1 tbsp vegetable oil
1/4 tsp salt
1/4 cup fire roasted tomato

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 Tofu-Stuffed Peppers image

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

4 green bell peppers - tops, seeds, and membranes removed
1 (16 ounce) package firm tofu
1 tablespoon extra-virgin olive oil, or more to taste
1 teaspoon ground cumin, or more to taste
½ teaspoon garlic powder, or to taste
½ teaspoon onion powder, or to taste
1 pinch salt to taste
1 (8 ounce) package jambalaya rice mix (such as Zatarain's®)
1 (10.75 ounce) can condensed tomato soup, divided

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



Vegetarian Stuffed Peppers image

These filling and flavorful vegetarian stuffed peppers are an updated version of my mom's stuffed peppers, which were a favorite when I was growing up in upstate New York. Whenever I make them, I'm reminded of home. -Melissa McCabe, Long Beach, California

Provided by Taste of Home

Categories     Dinner

Time 4h

Yield 6 servings.

Number Of Ingredients 16

2 cups cooked brown rice
3 small tomatoes, chopped
1 cup frozen corn, thawed
1 small sweet onion, chopped
3/4 cup cubed Monterey Jack cheese
1/3 cup chopped ripe olives
1/3 cup canned black beans, rinsed and drained
1/3 cup canned red beans, rinsed and drained
4 fresh basil leaves, thinly sliced
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
6 large sweet peppers
3/4 cup meatless spaghetti sauce
1/2 cup water
4 tablespoons grated Parmesan cheese, divided

Steps:

  • Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture. , In a small bowl, mix spaghetti sauce and water; pour half the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese., Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining Parmesan cheese.

Nutrition Facts : Calories 261 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 815mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges

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

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

TOFU STUFFED BELL PEPPERS



Tofu Stuffed Bell Peppers image

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

4 bell peppers
12 ounces firm tofu, diced
1 onion, diced
1 garlic clove, minced
1 teaspoon dried parsley
1/4 teaspoon black pepper
1 cup frozen corn
1/2 cup lowfat mozzarella cheese
1/2 cup uncooked rice

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 BELL PEPPERS WITH A TWIST



Tofu-Stuffed Bell Peppers With a Twist image

A flavorful, hearty main that is low fat and vegan. The "twist" is foregoing tomato sauce and including eggplant and chili powder to the filling instead. The filling holds together better than most eggless mixtures of this type and could also be used as a vegetarian loaf. Some nuts or seeds would be a good addition to the filling to provide textural contrast.

Provided by sprout 13

Categories     Brown Rice

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

  • Preheat oven to 400 F and prepare a 9X13 pan by spraying with cooking spray or oiling lightly.
  • Cook brown rice according to package directions. You could use 1 1/2 c leftover rice instead.
  • Meanwhile, prepare vegetables according to ingredients list. Also, halve peppers longitudinally and remove seeds and membrane.
  • 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.
  • 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.
  • Add cooked rice to the vegetables and stir to combine. Make a slurry of the cornstarch and broth and add to the mixture.
  • 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.
  • Bake for 30 minutes, or until filling is crisp on top and peppers are cooked, but not mushy.

Nutrition Facts : Calories 290.8, Fat 9.3, SaturatedFat 1.7, Cholesterol 0.3, Sodium 131, Carbohydrate 42.6, Fiber 8.4, Sugar 7.1, Protein 13.5

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