Tofu Stuffed Bell Peppers With A Twist Recipes

VEGAN TOFU-STUFFED PEPPERS

Steps:

• Check whether green bell peppers will stand on a flat surface; if not, trim bottoms to flatten.
• Drain tofu and pat dry. Place in a bowl and mash with a fork until similar to ground beef in texture.
• Heat olive oil in a skillet over medium-high heat. Add mashed tofu, cumin, garlic powder, onion powder, and salt. Cook and stir until tofu is golden brown, 7 to 10 minutes.
• Mix 2 1/2 cups water and jambalaya rice mix together in a saucepan and bring to a boil. Stir in the tofu mixture. Reduce heat to low, cover, and simmer until rice is tender and water has been absorbed, about 25 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Fill a pot with enough water to cover green bell peppers; bring to a boil and then add green bell peppers. Cook until softened but not mushy, 5 to 10 minutes.
• Remove jambalaya mix from heat; let rest for 5 minutes. Fluff with a fork; add 1/2 the tomato soup and stir.
• Stand the boiled green peppers in a square glass baking dish. Scoop the rice and tofu mix into the peppers. Spoon remaining tomato soup over the filled peppers. Place any extra filling around the green bell peppers in the bottom of the baking dish.
• Bake in the preheated oven until the tomato soup topping begins to darken and dry, 30 to 45 minutes.

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!

TOFU WITH BELL PEPPERS

Steps:

• Cut the tofu into bite sized cubes. Place in a bowl.
• Mix together the garlic, soy sauce, and sweet chili sauce. Drizzle over the tofu and coat. Let it sit for at least 30 minute.
• Heat the oil in a large pan. Add the onion and cook over high heat until brown and almost crispy (you can crisp them if you want). Remove them from the pan with a slotted spoon and let drain on paper towels.
• Remove the pan from the heat (it WILL spit at you if you do not). Add the tofu. You can return it to the heat once it has stopped spitting and cook for about 5 minute Remove all but 1 tbs of oil (I usually do not have to remove any oil), and all of the tofu.
• Add the bell pepper and cook for 2-3 minutes or until soft. Turn down heat and let cool for a bit so the sauce does not spit on you. Return the tofu, onions, and leftover sauce to pan. Heat through.

STUFFED PEPPERS WITH TOFU

Steps:

• 1. 1. Mix olive oil, garlic, tofu and 1/4 cup Marinara sauce in the liner pan. 2. Cook about 12 minutes on power level high. 3. Season with salt and pepper and stir again as you continue to cook about another 5 minutes. 4. Using a wooden spoon or spatula, press an equal amount of rice into each pepper half. 5. Layer rice with remaining Marinara sauce, and 1/2 the cheese. 6. Press equal amount of tofu into the pepper halves. 7. Place 1 tomato slice on each pepper. Top peppers with remaining Mozzarella cheese. 8. Arrange stuffed peppers in a baking dish and place on the 1-inch rack. 9. Bake 400F for about 15 minutes. If cheese becomes too brown, tent with foil or parchment paper. You can also place remaining cheese on the last 4 minutes of baking. 10. Serve half of each color pepper to each person (1 1/2 pepper).

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.

TOFU & POTATO STUFFED BELL PEPPERS IN A SPICY INDIAN SAUCE

Steps:

• Wash the bell peppers.
• Remove their stems and cut off the top portion a little so that you can remove the seeds and fill in the stuffing.
• For the stuffing, fry onion, green chillies, ginger-garlic paste, chilli powder and garam masala powder.
• Add paneer.
• Fry well for sometime.
• Add the boiled and mashed potatoes and greenpeas.
• Mix well.
• Add salt.
• Stuff the mixture inside the bell peppers.
• Bake them in an oven or shallow fry till fried and tender.
• Grind the fried onion, tomato, ginger paste, garlic paste, cardamom, chilli powder, cumin, cashewnuts, tomato sauce and whole garam masala to a fine paste.
• Add ghee.
• Fry the ground masala on low flame for 10 minutes till the ghee leaves the sides.
• Add salt and baked bell peppers.
• Boil well for 5 minutes.
• Top with cream and corriander leaves and serve immediately.

TOFU-STUFFED BELL PEPPERS WITH A TWIST

Steps:

• Preheat oven to 400 F and prepare a 9X13 pan by spraying with cooking spray or oiling lightly.
• Cook brown rice according to package directions. You could use 1 1/2 c leftover rice instead.
• Meanwhile, prepare vegetables according to ingredients list. Also, halve peppers longitudinally and remove seeds and membrane.
• Saute eggplant in a frying pan on medium-high heat in half the oil. Season with chili powder, salt, and pepper. Remove to a large, heat-resistant bowl when cooked.
• Add remaining oil to the pan and saute tofu, garlic, and scallions. Season with salt, pepper, and chili powder and cook until tofu becomes golden and somewhat crisp. Place in bowl with eggplant.
• Add cooked rice to the vegetables and stir to combine. Make a slurry of the cornstarch and broth and add to the mixture.
• Lightly salt bell pepper cavities if desired. Pack with filling mixture and put in prepared pan. Add enough water or broth to the pan to fill it by about 1/2 inch.
• Bake for 30 minutes, or until filling is crisp on top and peppers are cooked, but not mushy.