Best 2 Tofu And Rice Stuffed Peppers Recipes

**Tofu and Rice Stuffed Peppers: A Wholesome and Flavorful Vegan Delight**

Dive into a culinary journey with our tantalizing tofu and rice stuffed peppers, a symphony of flavors and textures that will delight your taste buds. These vibrant bell peppers are generously filled with a savory mixture of marinated tofu, fluffy rice, aromatic herbs, and a medley of crisp vegetables. Baked to perfection, they emerge from the oven bursting with vibrant colors and enticing aromas. Accompanying this main course are two delectable recipes: a zesty tomato sauce that adds a tangy kick and a creamy avocado sauce that offers a cooling contrast. Whether you're a seasoned vegan, a flexitarian seeking meatless options, or simply a food enthusiast craving a wholesome and flavorful meal, these tofu and rice stuffed peppers are sure to become a favorite in your kitchen.

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 tofu: Firm or extra-firm tofu is best for this recipe, as it holds its shape well and absorbs the flavors of the stuffing.
Press the tofu: Pressing the tofu removes excess water, which helps it to absorb the marinade and results in a more flavorful dish.
Marinate the tofu: Marinating the tofu in a mixture of soy sauce, garlic, and ginger adds flavor and helps to tenderize it.
Use a variety of vegetables: This recipe calls for bell peppers, but you can also use other vegetables such as zucchini, squash, or mushrooms.
Cook the rice until it is al dente: This will help to prevent it from becoming mushy when it is stuffed into the peppers.
Stuff the peppers tightly: This will help to prevent the filling from falling out when the peppers are baked.
Bake the peppers until they are tender: The peppers should be tender but still slightly firm when they are done baking.
Serve the peppers with your favorite sauce: A simple tomato sauce or a spicy chili sauce are both good options.

Conclusion:

Tofu and rice stuffed peppers are a delicious and healthy meal that can be enjoyed for lunch or dinner. They are packed with protein, vegetables, and flavor. This recipe is also very versatile, so you can customize it to your own liking. For example, you can use different types of tofu, vegetables, and sauces. You can also add cheese or other toppings to the peppers before baking them. No matter how you choose to make them, tofu and rice stuffed peppers are a delicious and satisfying meal that everyone will enjoy.