Rice and Tofu Stuffed Peppers |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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! 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 |
Directions:
1. Preheat oven to 350 degrees.
2. Steam halve peppers for approx 15 minutes to soften (we prefer to have them just a little less soft).
3. Drain and set aside to cool.
4. Heat the olive oil in a skillet over medium heat, and stir in garlic, mushrooms and tofu.
5. Saute 5 minutes.
6. Mix in 1/4 cup marinara sauce, rice, salt and pepper, continue to cook 5 more minutes.
7. Spread remaining marinara sauce in a 11X7 baking pan.
8. Place an equal amount of rice mixture into each pepper half.
9. Place 1 tomato slice on each pepper, and top peppers with mozzarella.
10. Arrange stuffed peppers in a baking dish.
11. Bake 25 minutes or until cheese in melted.
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