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Tofu and Rice Stuffed Peppers
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Prep Time:
25 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
Savory Italian-style vegetarian stuffed bell peppers that even meat lovers will enjoy. Can be easily made vegan.
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
  • 1.75 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
Instructions:
  • In a pot, combine rice and water and bring to a boil. Cover, simmer on low heat for 45 minutes until tender.
  • In a skillet over medium heat, sizzle garlic and tofu in olive oil for 5 minutes until golden. Stir in 1/4 cup marinara sauce, season with salt and pepper, and cook until tofu is evenly browned.
  • Preheat oven to 350°F (175°C) for optimal baking temperature.
  • Evenly fill each pepper half with rice using a wooden spoon or spatula. Alternate layers of rice, marinara sauce, and half of the cheese. Press tofu evenly into the peppers, top each with a tomato slice, and finish with the rest of the mozzarella. Transfer stuffed peppers to a baking dish.
  • Bake for 25 minutes in the preheated oven until the cheese is melted, then serve half of each color pepper to each person.

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