Vegan Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 large red bell peppers2 large green bell peppers1 cup Kashi 7-Grain pilaf (cooked)2/5 block of extra firm tofu1 cup Contadina Italian Herb crushed tomatoes5 springs parsley1 medium onion, chopped2 tsp of Mrs Dash extra spicy seasoningCooking spray
Cook Kashi pilaf in a medium saucepan for 25 minutes with 2:1 water/pilaf ratio. Boil water first, then add pilaf and cover until cooked to tender consistency. Feel free to add more water if necessary.
Spray a medium frying pan with cooking spray and heat on medium high heat. Fry onions and mushrooms until onions are translucent. Then add parsley, tofu, and Mrs. Dash spice to mixture and cook for about 3 more minutes. Finally add the Contadina tomatoes and simmer for 5 minutes.
Heat the oven to 400 degrees F. Slice peppers into four halves. Scoop mixture into peppers and bake for about 25 minutes, until peppers are soft and juicy.
Make it non-vegan by sprinkling cheese on it during the last 5 minutes of baking. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user KARVY09.
Spray a medium frying pan with cooking spray and heat on medium high heat. Fry onions and mushrooms until onions are translucent. Then add parsley, tofu, and Mrs. Dash spice to mixture and cook for about 3 more minutes. Finally add the Contadina tomatoes and simmer for 5 minutes.
Heat the oven to 400 degrees F. Slice peppers into four halves. Scoop mixture into peppers and bake for about 25 minutes, until peppers are soft and juicy.
Make it non-vegan by sprinkling cheese on it during the last 5 minutes of baking. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user KARVY09.
Nutritional Info Amount Per Serving
- Calories: 199.3
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 157.3 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 6.4 g
- Protein: 12.3 g
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