Peppers stuffed with tofu and rice
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 200.1
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 789.3 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 5.8 g
- Protein: 8.3 g
View full nutritional breakdown of Peppers stuffed with tofu and rice calories by ingredient
Introduction
I based this on a ground meat and rice recipe I found and added my own twists when I substituted the tofu. It came out great.It's a bit fussy - but the result is worth it.
The prep time is estimated.
I based this on a ground meat and rice recipe I found and added my own twists when I substituted the tofu. It came out great.
It's a bit fussy - but the result is worth it.
The prep time is estimated.
Number of Servings: 8
Ingredients
-
Tofu, firm, 300 grams
Soy sauce - 1/2 cup or less
Tomato Paste, 100 grams
Brown Rice, 1/2 cup
Water, 1 cup (8 fl oz)
Onions, raw, 1 medium (2-1/2" dia)
Olive Oil, 3 tbsp
Crushed Tomatoes, 800 grams
Garlic, 2 clove
Dash of salt and pepper
2 tsp Italian Seasoning, 1 serving
Sweet peppers (bell), 8 medium (approx 2-3/4" long, 2-1/2"
Tips
Don't forget to allow for freezing and defrosting the tofu - I understand from the internet that it makes the texture of the tofu more like meat that way.
You can add other vegetables too - I added some diced cabbage (not in the calorie calculation). Mushrooms and/or celery might be good, too.
Directions
** oven 350 deg F or 175 deg C **
1. Freeze the tofu block; then defrost it and crumble thoroughly, to resemble ground meat.
2. Marinate the tofu in soy sauce (might need less than the 1/2 cup) mixed with the tomato paste.
3. Rinse the rice well, then cook it in boiling water for about 20 minutes.
3. Dice the onion and saute in the olive oil.
4. Add the marinaded tofu and mix well, carry on cooking for about 5 mins more (be careful it doesn't stick).
5. Add the garlic, half the crushed tomatoes, dash of salt & pepper and simmer for about 10 mins. more
6. Cut the tops off the peppers and de-seed them; arrange in a baking pan. You might need to shave a bit off the bottoms so they stay upright.
7. Add the rice to the tofu mixture and mix well.
8. Divide up the mixture equally between the peppers.
9. Mix the Italian Seasoning with the remainder of the crushed tomatoes and pour over the stuffed peppers.
10. Bake in 350degF/175degC oven for an hour - basting every 15 minutes or so with the juice.
Enjoy!
Serving Size: 1 stuffed pepper for the calorie calculation; some people might prefer two for a main dish.
1. Freeze the tofu block; then defrost it and crumble thoroughly, to resemble ground meat.
2. Marinate the tofu in soy sauce (might need less than the 1/2 cup) mixed with the tomato paste.
3. Rinse the rice well, then cook it in boiling water for about 20 minutes.
3. Dice the onion and saute in the olive oil.
4. Add the marinaded tofu and mix well, carry on cooking for about 5 mins more (be careful it doesn't stick).
5. Add the garlic, half the crushed tomatoes, dash of salt & pepper and simmer for about 10 mins. more
6. Cut the tops off the peppers and de-seed them; arrange in a baking pan. You might need to shave a bit off the bottoms so they stay upright.
7. Add the rice to the tofu mixture and mix well.
8. Divide up the mixture equally between the peppers.
9. Mix the Italian Seasoning with the remainder of the crushed tomatoes and pour over the stuffed peppers.
10. Bake in 350degF/175degC oven for an hour - basting every 15 minutes or so with the juice.
Enjoy!
Serving Size: 1 stuffed pepper for the calorie calculation; some people might prefer two for a main dish.