Rating: 4 stars 4.2
86 Ratings
  • 5 star values: 36
  • 4 star values: 37
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 0

Italian style stuffed bell peppers for the vegetarian (can easily be prepared vegan). Even my meat-eating husband loved these.

Recipe Summary

prep:
25 mins
cook:
1 hr 10 mins
total:
1 hr 35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place rice and water in a pot and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes, or until tender.

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  • 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

554 calories; protein 28.5g; carbohydrates 56.1g; fat 25g; cholesterol 38.3mg; sodium 812.7mg. Full Nutrition
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