TOFU AND RICE STUFFED PEPPERS
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
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
STIR-FRIED TOFU AND PEPPERS
This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it's also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn't been weighted.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
- Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
- In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
- Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 5 grams, TransFat 0 grams
RICE AND TOFU STUFFED PEPPERS
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
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
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
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
VEGAN TOFU-STUFFED PEPPERS
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
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
PEPPERS STUFFED WITH RICE
Peppers stuffed with rice ,onion balsamic vinegar and feta
Provided by Patrickbolt
Time 45m
Yield Serves 1
Number Of Ingredients 10
Steps:
- 1) Cut the top off the pepper and cut off the core saving only the top and discarding the seeds slice the nobbely bits off of the bottom, so it can rest flat.
- Cook the rice in boiling salted water meanwhile fry the onion, garlic, and mushrooms with mixed herbs in olive oil until all cooked and season
- Add the drained rice into a large mixing bowl with the rest from the pan along with 3-5 1by 1 cm squares of feta crumbled by hand and a glug of balsamic vinegar (or more)
- Mix it all vigorously
- Stuff into the pepper tightly then add another layer of crumbled feta.
- Add the top of the pepper and drizzle with olive oil
- Place in the oven for 20-25min at 180'c or gasmark5
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