This was the first vegetarian recipe I ever made--green peppers stuffed with a mixture of brown rice, nuts, dried cranberries, tofu and cheese. Substitute soy cheese for the Parmesan to create a vegan delight.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.

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  • Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.

  • In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.

  • Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.

Nutrition Facts

375.2 calories; 14.9 g protein; 59.6 g carbohydrates; 5.9 mg cholesterol; 1054.7 mg sodium. Full Nutrition

Reviews (91)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/30/2009
Loved this but changed it significantly. Used whole wheat couscous instead of rice. Left out the tofu and added spinach and feta cheese. Didn't microwave the peppers so they stayed crunchy brushed oil over them before baking. Used green yellow and red peppers all were delicious. This is going into our frequent rotation of meals it was so delicious! Read More
(95)

Most helpful critical review

Rating: 1 stars
01/20/2004
Didn't like it at all. I'm not sure what made me think this would be good.. While I was making it I couln't stop telling myself what a bizarre recipe it is. Read More
(18)
113 Ratings
  • 5 star values: 58
  • 4 star values: 34
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 4
Rating: 5 stars
06/30/2009
Loved this but changed it significantly. Used whole wheat couscous instead of rice. Left out the tofu and added spinach and feta cheese. Didn't microwave the peppers so they stayed crunchy brushed oil over them before baking. Used green yellow and red peppers all were delicious. This is going into our frequent rotation of meals it was so delicious! Read More
(95)
Rating: 5 stars
02/06/2010
This was a great recipe to work with. Since I made changes I don't know if I am at liberty to give it a five but I did. Since my family would not want to be eating an entire green pepper I made these into stuffed cabbage. I sauted a finely chopped green pepper onion and garlic. Then I added the soy sauce wine and Worcestershire sauce. I increased the wine and soy sauce to 1/4 cup. I did not use the cranberries or pecans due to family preferences however I think they would be a great addition. I rolled the mixture in cabbage leaves and poured the tomato sauce on top and baked at 350 degrees for about an hour. They were very good. I had leftover mixture and it is great all by itself. All in all a tasty recipe no matter how you prepare it. Update: I have since made these exactly as the recipe is written (except increasing the soy sauce and sherry by an extra tablespoon each) and they are my favorite Vegetarian Stuffed Pepper!!! Love them!!! Read More
(68)
Rating: 4 stars
10/30/2006
We were in the mood for Stuffed Peppers and this recipe looked good. We didn't have any dried cranberries or pecans on hand so I substituted them with raisins and walnuts which tasted great. Lots of interesting textures/flavors! My husband raved at how nice the filling was and that it seemed "meaty." I will likely be making this recipe again. Thanks! Read More
(45)
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Rating: 4 stars
10/22/2008
very nice. Read More
(31)
Rating: 5 stars
02/07/2008
This was really yummy! I baked the green peppers face down for about 25 min before stuffing them and putting them back in. I also added cumin to the mixture. I did not use the sherry I didnt have any and wasnt going to buy some since I never use it. I did add the chopped pecans which were really good I was going to add some raisens but SOMEBODY ate them so I didn't have any left.:) Overall very good and will definately make this again. Its also really good reheated as left overs. Read More
(26)
Rating: 5 stars
09/22/2010
Excellent Dish. I was a little concerned about it tasting rather bland though it came out amazing. The cranberries and pecans gave it a great accent. I was a little confused by the directions. I wasn't sure if it meant to put a 1/2 in of water insider the peppers and microwave or put a 1/2 in of water in the bottom of the dish and place the peppers into the dish. I choose to put the water in the dish and then the peppers in. The other thing I wasn't sure by the directions was how small to chop the tofu before placing it in with the soy sauce wine worcestershire sauce. I looked up another tofu stuffed pepper recipe online that called for dicing the tofu and decided to go that way which worked perfect. Read More
(21)
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Rating: 1 stars
01/19/2004
Didn't like it at all. I'm not sure what made me think this would be good.. While I was making it I couln't stop telling myself what a bizarre recipe it is. Read More
(18)
Rating: 4 stars
01/25/2011
Very tasty! One of the best 'stuffed pepper' recipes I've tried... Great marinate/ saute for tofu which I'll use again for other purposes too! I used 'Dragonfly's Bulk Dry Uncheese Mix' (from vegweb.com) instead of parmesan added some parsley to the stuffing for color (fresh basil would be good too) & changed the cooking strategy a little but followed the recipe otherwise. I treated it as a make-ahead casserole: microwave-steamed the peppers 6 min mixed up the stuffing stuffed the peppers topped 'em with the tomato sauce mixture then covered & refrigerated overnight. Baked it covered 20 min at 350; uncovered it for another 10... delicious! A little bulky to eat; may experiment with stuffed zuchini next... or maybe quartered peppers... this would make a really pretty holiday casserole with red/ yellow/ green bell quarters stuffed & topped w/ fresh herbs.... hmmm... anyway: YUMMY! thanks for sharing this delicious recipe!! I'll definitely make it again!:-) Read More
(16)
Rating: 5 stars
07/05/2004
This turned out great! I made this and froze it so that I could pop it in the oven another day. Since it was frozen it had to bake quite a bit longer (about 1 hr 15 min total). I like the way the rice got crunchy while baking. I sprinkled with cheese instead of the tomato sauce. Read More
(15)