Best Tofu And Rice Stuffed Peppers Recipes

TOFU AND RICE STUFFED PEPPERS

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.

RICE AND TOFU STUFFED PEPPERS

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.

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

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!