Tofu and Rice Stuffed Peppers |
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Prep Time: 25 Minutes Cook Time: 70 Minutes |
Ready In: 95 Minutes Servings: 4 |
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Italian style stuffed bell peppers for the vegetarian (can easily be prepared vegan). Even my meat-eating husband loved these. 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 3/4 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 |
Directions:
1. Place rice and water in a pot and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes, or until tender.
2. 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.
3. Preheat oven to 350 degrees F (175 degrees C).
4. 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.
5. Bake 25 minutes in the preheated oven, until cheese is melted. Serve 1/2 of each color pepper to each person.
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