Stuffed Peppers With Tofu And Seasoned Wild Rice Dairy Free Recipes

TOFU AND RICE STUFFED PEPPERS

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.

STUFFED PEPPERS WITH TOFU AND SEASONED WILD RICE (DAIRY FREE)

Steps:

• Remove the tops of the bell peppers and clean them out. Set aside.
• Keep the extra pieces from the top for another recipe.
• Have you rice ready at this point.
• In a large saute pan heat the coconut oil. Add the pressed tofu, garlic, garlic chives and oregano and cook on medium low. Saute for about 5 minutes. Add the wine and de-glaze the pan. I used a heavy stainless steel pan that things stick to, so the wine did the job perfectly. If you use a non-stick pan you can still add the wine or leave it out. Scrape the bits of tofu off the saute pan.
• Saute the garlic and tofu until the tofu turns light brown. Add the marinara sauce and saute for about 4-5 minutes.
• At this point you should turn the oven on to 350'F.
• Now get your prepared peppers. In the bottom of the pepper add some of the cooked rice. Pat it down. Divide the tofu tomato mixture up into each of the peppers. If you have room add more rice and then more sauce. Put 3 slices of tomato on top of the mixture. Top with the shredded vegan cheese.
• I put my peppers in a parchment lined 9x13" baking dish.
• Bake for 45 minutes in the preheated oven. The cheese should be nicely melted by then.
• Serve warm.
• Bon Appetit!

RICE COOKER WILD RICE

Steps:

• Rub with butter or spray rice cooker pan with nonstick cooking spray.
• Add water or stock, rice, and salt to taste.
• Cover and cook about 40- 50 minutes, or until rice is fluffy.
• Let stand 10 minutes more before serving.

MOROCCAN TOFU COUSCOUS

Steps:

• Heat oil in skillet over medium heat.
• Add tofu; cook until tofu is firm, stirring constantly.
• Add vegetables, beans, bouillon, water, curry, and cumin.
• Bring to a boil.
• Reduce heat and simmer 8 minutes or until vegetables are done.
• Meanwhile, in a medium saucepan combine broth and margarine, bring to a boil.
• Stir in couscous.
• Cover; remove from heat.
• Let stand 5 minutes.
• Fluff with a fork before serving; spoon onto platter.
• Top with tofu mixture; sprinkle with parsley.

MARINATED STUFFED CHERRY PEPPERS

Steps:

• Wash cherry peppers and place whole, stems intact, in 1 gallon jar.
• Fill jar with white vinegar.
• Let stand at least one week.
• I've let them soak as long as 3 weeks.
• You may need to add more vinegar to keep the jar full as the peppers soak it in.
• The peppers will float, make sure to keep them covered.
• After soaking for at least a week, pour out vinegar and rinse peppers in cool water.
• Remove stems and seeds.
• Expect to lose 3 or 4 peppers during soaking.
• Cut provolone to the appropriate size to fill the peppers.
• (~1/2" cube) Cut the Proscuitto slices in half.
• Wrap the provolone with a 1/2 slice of Proscuitto (or 2 for larger peppers) and stuff into pepper.
• Add some Olive Oil to the jar.
• Add Onion, Rosemary, 2 or 3 Bay Leaves, Dill Weed, Basil and chopped Garlic to oil.
• Place the peppers in the jar and fill the jar with 50% Olive Oil and 50% Canola Oil.
• Top off the jar with a sprikle coating of Parmesan cheese.
• Let soak a minimum of one week.
• I let them soak and store them at room temperature.
• You may want to refrigerate for longer shelf life.
• (I've had shelf life in excess of one month) ENJOY!

SEASONED STUFFED BELL PEPPERS

Steps:

• Cut off and discard the top fourth of the bell peppers.
• Remove the seeds and membrane.
• Place peppers upright in 1/3 to 1/2 inch salted water in heavy pot.
• Bring water to a boil and cover tightly, then lower flame and cook for exactly 5 minutes.
• Remove peppers, drain thoroughly and set aside while preparing the stuffing.
• In large heavy pot heat oil and saute the ground beef and onions until brown.
• Add garlic, thyme, salt, black pepper, basil and red pepper.
• Cook on low for 5 minutes.
• Add drained tomatoes and cook 2-3 minutes breaking up tomatoes.
• Add cooked rice and worcestershire, mixing well.
• Cover and simmer for 10 minutes.
• Remove from heat and add cheeses.
• Stuff peppers and bake at 350 degrees, uncovered, for 20-30 minutes or until lightly brown.

TOFU STUFFED BELL PEPPERS

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!