Best 2 Rice And Tofu Stuffed Peppers Recipes

Indulge in a culinary delight with our tantalizing stuffed pepper recipes, featuring a symphony of flavors and textures that will captivate your taste buds. From the classic combination of ground beef and rice to the vegan-friendly rice and tofu filling, each recipe offers a unique twist on this beloved dish. Get ready to embark on a culinary journey that will satisfy every palate and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

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

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

Ingredients

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

Tips:

Choose the right peppers: Bell peppers are the most common type used for stuffed peppers, but you can also use other varieties like poblano or Anaheim peppers. Look for peppers that are firm and have a deep, rich color.
Prepare the peppers properly: Cut the tops off the peppers and remove the seeds and ribs. Be careful not to cut too far down into the pepper, as you want to leave enough flesh to hold the stuffing.
Cook the rice ahead of time: This will save you time when you're assembling the stuffed peppers. You can cook the rice in a rice cooker or on the stovetop.
Use a variety of vegetables in the stuffing: This will add flavor and texture to the dish. Some good options include onions, celery, carrots, mushrooms, and zucchini.
Don't overstuff the peppers: The stuffing should be packed in tightly, but you don't want to overfill the peppers or they will burst.
Bake the stuffed peppers until they are tender: The cooking time will vary depending on the size of the peppers and the type of stuffing you are using. Generally, it will take about 30-40 minutes to bake the peppers.
Serve the stuffed peppers with your favorite sauce: You can use a tomato sauce, a cheese sauce, or even a simple yogurt sauce.

Conclusion:

Stuffed peppers are a delicious and versatile dish that can be made with a variety of ingredients. They are a great way to use up leftover rice and vegetables, and they can be served as a main course or a side dish. With a little planning and preparation, you can make stuffed peppers that are sure to please everyone at your table.