Tofu and Rice Stuffed Peppers recipe
All Recipes Appetizers and Snacks Tapas
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
Nutrition Info
- 553.8 caloriescarbohydrate: 56.1 gcholesterol: 38.3 mgfat: 25 gfiber: 7.8 gprotein: 28.5 gsaturatedFat: 8.1 gservingSize: -sodium: 812.7 mgsugar: 16 gtransFat: : -unsaturatedFat: : -
Directions Tofu and Rice Stuffed Peppers
Directions
-
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.