Tofu Stuffed Bell Peppers With A Twist Recipes

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VEGAN TOFU-STUFFED PEPPERS



Vegan Tofu-Stuffed Peppers image

Vegan stuffed peppers are filled with an easy combination of tofu and rice, and makes for a filling dinner and a rather inconspicuous way to include tofu.

Provided by kaleena

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     Tofu

Time 1h32m

Yield 4

Number Of Ingredients 9

4 green bell peppers - tops, seeds, and membranes removed
1 (16 ounce) package firm tofu
1 tablespoon extra-virgin olive oil, or more to taste
1 teaspoon ground cumin, or more to taste
½ teaspoon garlic powder, or to taste
½ teaspoon onion powder, or to taste
1 pinch salt to taste
1 (8 ounce) package jambalaya rice mix (such as Zatarain's®)
1 (10.75 ounce) can condensed tomato soup, divided

Steps:

  • Check whether green bell peppers will stand on a flat surface; if not, trim bottoms to flatten.
  • Drain tofu and pat dry. Place in a bowl and mash with a fork until similar to ground beef in texture.
  • Heat olive oil in a skillet over medium-high heat. Add mashed tofu, cumin, garlic powder, onion powder, and salt. Cook and stir until tofu is golden brown, 7 to 10 minutes.
  • Mix 2 1/2 cups water and jambalaya rice mix together in a saucepan and bring to a boil. Stir in the tofu mixture. Reduce heat to low, cover, and simmer until rice is tender and water has been absorbed, about 25 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Fill a pot with enough water to cover green bell peppers; bring to a boil and then add green bell peppers. Cook until softened but not mushy, 5 to 10 minutes.
  • Remove jambalaya mix from heat; let rest for 5 minutes. Fluff with a fork; add 1/2 the tomato soup and stir.
  • Stand the boiled green peppers in a square glass baking dish. Scoop the rice and tofu mix into the peppers. Spoon remaining tomato soup over the filled peppers. Place any extra filling around the green bell peppers in the bottom of the baking dish.
  • Bake in the preheated oven until the tomato soup topping begins to darken and dry, 30 to 45 minutes.

Nutrition Facts : Calories 390.5 calories, Carbohydrate 61.7 g, Fat 10.3 g, Fiber 3.5 g, Protein 16.1 g, SaturatedFat 1.6 g, Sodium 1220.5 mg, Sugar 8.8 g

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

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

STIR-FRIED TOFU AND PEPPERS



Stir-Fried Tofu and Peppers image

This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it's also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn't been weighted.

Provided by Martha Rose Shulman

Categories     dinner, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1/2 pound firm tofu
2 tablespoons soy sauce
1 1/2 teaspoons brown sugar
2 tablespoons vegetable, peanut or canola oil
2 teaspoons hoisin sauce
1 teaspoon sesame oil
2 red bell peppers, seeded and cut in 1-inch squares
1 green bell pepper, seeded and cut in 1-inch squares
1 tablespoon minced fresh ginger
2 large garlic cloves, green shoots removed, minced
1/4 to 1/2 teaspoon dried red pepper flakes (to taste)
2 scallions, white and green parts, cut on the diagonal into 1-inch lengths
Cooked rice or noodles for serving

Steps:

  • Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
  • Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
  • In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
  • Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 5 grams, TransFat 0 grams

STUFFED PEPPERS WITH TOFU



Stuffed Peppers with Tofu image

Tofu is a great source of protein, 8 grams of protein per 3.5 ounces. If you want to add meat to this dish, simply add either 1/2 pound of Italian sausage or ground beef. I have made this many times and keep finding new ways to fix now I love those Mini Sweet Prepacked there now selling. I add 2 of each of the small to a serving...

Provided by Dave Smith

Categories     Other Side Dishes

Number Of Ingredients 10

4 orange bell pepper
4 yellow bell pepper
4 red bell pepper
2 Tbsp olive oil, extra virgin
2 clove garlic
1 pkg tofu, extra-firm
1 3/4 c marinara sauce
2 c mozzarella cheese, low-fat
8 tomato slices
SALT PEPPER TO TASTE

Steps:

  • 1. 1. Mix olive oil, garlic, tofu and 1/4 cup Marinara sauce in the liner pan. 2. Cook about 12 minutes on power level high. 3. Season with salt and pepper and stir again as you continue to cook about another 5 minutes. 4. Using a wooden spoon or spatula, press an equal amount of rice into each pepper half. 5. Layer rice with remaining Marinara sauce, and 1/2 the cheese. 6. Press equal amount of tofu into the pepper halves. 7. Place 1 tomato slice on each pepper. Top peppers with remaining Mozzarella cheese. 8. Arrange stuffed peppers in a baking dish and place on the 1-inch rack. 9. Bake 400F for about 15 minutes. If cheese becomes too brown, tent with foil or parchment paper. You can also place remaining cheese on the last 4 minutes of baking. 10. Serve half of each color pepper to each person (1 1/2 pepper).

TOFU STUFFED BELL PEPPERS



Tofu Stuffed Bell Peppers image

This is a good vegetarian dish my mother introduced me to. Give it a shot! I find it to be delicious! I like to mix provolone with the mozzarella...good flavor.

Provided by Cynna

Categories     Soy/Tofu

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

4 bell peppers
12 ounces firm tofu, diced
1 onion, diced
1 garlic clove, minced
1 teaspoon dried parsley
1/4 teaspoon black pepper
1 cup frozen corn
1/2 cup lowfat mozzarella cheese
1/2 cup uncooked rice

Steps:

  • Prepare rice according to package directions.
  • Preheat oven to 350°.
  • Cut off top of peppers½" from stem.
  • Discard membranes and seeds.
  • Chop top and discard stem.
  • Parboil pepper bottoms in boiling water for 4 minutes.
  • Drain well and stand upright in a shallow baking dish.
  • Dice tofu into bite-size pieces.
  • Stir-fry tofu, onion, and garlic in skillet.
  • Add pepper, parsley, and chopped pepper tops.
  • Cook one minute.
  • Stir in rice, corn, and cheese.
  • Pack into pepper cups.
  • Bake uncovered for 30 minutes or until heated through.
  • Top with extra cheese if desired.
  • Enjoy!

Nutrition Facts : Calories 220.4, Fat 4.2, SaturatedFat 0.9, Sodium 16.6, Carbohydrate 38, Fiber 4.6, Sugar 4.6, Protein 11.2

TOFU-STUFFED BELL PEPPERS WITH A TWIST



Tofu-Stuffed Bell Peppers With a Twist image

A flavorful, hearty main that is low fat and vegan. The "twist" is foregoing tomato sauce and including eggplant and chili powder to the filling instead. The filling holds together better than most eggless mixtures of this type and could also be used as a vegetarian loaf. Some nuts or seeds would be a good addition to the filling to provide textural contrast.

Provided by sprout 13

Categories     Brown Rice

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup brown rice, raw
1 eggplant, cubed
15 ounces firm tofu, crumbled and pressed to remove liquid
3 garlic cloves, minced
3 scallions, sliced
1 tablespoon olive oil
1 teaspoon chili powder
salt
pepper
4 bell peppers, red preferred
1/4 cup cornstarch
1/2 cup vegetable broth

Steps:

  • Preheat oven to 400 F and prepare a 9X13 pan by spraying with cooking spray or oiling lightly.
  • Cook brown rice according to package directions. You could use 1 1/2 c leftover rice instead.
  • Meanwhile, prepare vegetables according to ingredients list. Also, halve peppers longitudinally and remove seeds and membrane.
  • Saute eggplant in a frying pan on medium-high heat in half the oil. Season with chili powder, salt, and pepper. Remove to a large, heat-resistant bowl when cooked.
  • Add remaining oil to the pan and saute tofu, garlic, and scallions. Season with salt, pepper, and chili powder and cook until tofu becomes golden and somewhat crisp. Place in bowl with eggplant.
  • Add cooked rice to the vegetables and stir to combine. Make a slurry of the cornstarch and broth and add to the mixture.
  • Lightly salt bell pepper cavities if desired. Pack with filling mixture and put in prepared pan. Add enough water or broth to the pan to fill it by about 1/2 inch.
  • Bake for 30 minutes, or until filling is crisp on top and peppers are cooked, but not mushy.

Nutrition Facts : Calories 290.8, Fat 9.3, SaturatedFat 1.7, Cholesterol 0.3, Sodium 131, Carbohydrate 42.6, Fiber 8.4, Sugar 7.1, Protein 13.5

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