Best Tofu And Rice Stuffed Peppers Recipes

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

STUFFED PEPPERS WITH TOFU AND SEASONED WILD RICE (DAIRY FREE)

Stuffed Peppers With Tofu and Seasoned Wild Rice (Dairy Free) image

For the wild rice, I used my recipe: http://www.recipezaar.com/recipe/rice-cooker-wild-rice-426255. You should make it before starting the recipe so it's ready to use when you need it. You could even do it the day before it you wanted to. Just refrigerate the rice until you're ready to use it. This is a really tasty dish especially with the wild rice instead of plain rice. To press the tofu, I put it under a tin foil coated brick for 20 minutes on one side and 15 on the other. It is good to get the liquid out if you don't want to add moisture to the recipe. Note: I didn't add the cooking time for the rice to this recipe.

Provided by Chef Joey Z.

Categories Rice

Time 1h10m

Yield 6 stuffed peppers, 6 serving(s)

Number Of Ingredients 12

Ingredients

6 bell peppers (seeded and tops removed)
4 garlic cloves (pressed)
1 (14 ounce) package organic tofu (pressed and diced)
2 tablespoons coconut oil
2 tablespoons fresh garlic chives (chopped)
2 tablespoons fresh oregano leaves
1/4 cup red wine (you can use more if you want)
1 (24 ounce) jar marinara sauce
salt
pepper
1 (10 ounce) package vegan monterey jack cheese (Shredded)
18 small tomatoes, slices (I used Roma Paste tomatoes)

Steps:

Remove the tops of the bell peppers and clean them out. Set aside.
Keep the extra pieces from the top for another recipe.
Have you rice ready at this point.
In a large saute pan heat the coconut oil. Add the pressed tofu, garlic, garlic chives and oregano and cook on medium low. Saute for about 5 minutes. Add the wine and de-glaze the pan. I used a heavy stainless steel pan that things stick to, so the wine did the job perfectly. If you use a non-stick pan you can still add the wine or leave it out. Scrape the bits of tofu off the saute pan.
Saute the garlic and tofu until the tofu turns light brown. Add the marinara sauce and saute for about 4-5 minutes.
At this point you should turn the oven on to 350'F.
Now get your prepared peppers. In the bottom of the pepper add some of the cooked rice. Pat it down. Divide the tofu tomato mixture up into each of the peppers. If you have room add more rice and then more sauce. Put 3 slices of tomato on top of the mixture. Top with the shredded vegan cheese.
I put my peppers in a parchment lined 9x13" baking dish.
Bake for 45 minutes in the preheated oven. The cheese should be nicely melted by then.
Serve warm.
Bon Appetit!