VEGETARIAN STUFFED PEPPERS
This was the first vegetarian recipe I ever made--green peppers stuffed with a mixture of brown rice, nuts, dried cranberries, tofu and cheese. Substitute soy cheese for the Parmesan to create a vegan delight.
Provided by DWYATT
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes Vegetarian
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
- Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
- In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
- Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.
Nutrition Facts : Calories 375.2 calories, Carbohydrate 59.6 g, Cholesterol 5.9 mg, Fat 10.2 g, Fiber 7.5 g, Protein 14.9 g, SaturatedFat 2 g, Sodium 1054.7 mg, Sugar 20.3 g
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WaQaR143 YT
[email protected]I made these stuffed peppers for my family and they loved them! The recipe was easy to follow and the peppers turned out delicious.
Jennifer Cha
[email protected]These stuffed peppers were amazing! The filling was so flavorful and the peppers were cooked to perfection. I will definitely be making this recipe again.
Beth Mugo
[email protected]These stuffed peppers were a bit dry. I think I'll add some extra sauce next time.
Dot Fleming
[email protected]I've made this recipe several times and it's always a hit. The stuffed peppers are always cooked perfectly and the filling is always flavorful. I love that I can use any type of vegetables I have on hand.
Lem Savage
[email protected]The stuffed peppers were delicious, but they took a lot longer to cook than the recipe said. I had to add an extra 30 minutes to the cooking time.
M‚Äåd Jahid
[email protected]These stuffed peppers were a bit too spicy for my taste, but I still enjoyed them. Next time I'll use less chili powder.
Saidur Saidur
[email protected]I love this recipe! The stuffed peppers are always so flavorful and juicy. I've even started experimenting with different fillings, like using black beans and corn instead of rice.
MAHAR RAEES ARAIN
[email protected]The recipe was easy to follow and the stuffed peppers turned out delicious. I will definitely be making them again.
Kanchha Dai
[email protected]I made these stuffed peppers for a potluck and they were a huge success! Everyone raved about them.
kukiriza rebecca
[email protected]The stuffed peppers were easy to make and turned out great! My kids loved them.
Devon Napier
[email protected]These stuffed peppers were a bit bland for my taste. I think I'll add some extra spices next time.
PATRICK WAFULA
[email protected]I've made this recipe several times now, and it's always a hit with my family and friends. The stuffed peppers are always juicy and flavorful, and the filling is always perfectly cooked. I love that this recipe is so versatile - you can use any type
Claudio Sepede
[email protected]These stuffed peppers were an absolute delight! The filling was incredibly flavorful, with the perfect balance of spices. The peppers were cooked to perfection, and the overall dish was a visual masterpiece. I highly recommend this recipe to anyone l