Tofu and Rice Stuffed Peppers

It has been a long time!! We (the baby and I) are doing well so are back blogging.

If you have leftover rice, this a great way to use it. Low fat and excellent with fresh herbs. I suggest using yellow peppers for a milder taste.

Tofu and Rice Stuffed Peppers

  • 3-4 yellow/green peppers
  • 300 gr. firm tofu
  • 2 cups cooked (brown) rice
  • 1 fresh garlic clove
  • salt/pepper/paprika to taste
  • tomato sauce (about 1-1.5 cups)
  • 1 medium onion
  • 2 stalks of celery
  • 2 teaspoons oil
  • fresh parsley and basil to taste

Mix crushed garlic, crumble the tofu, cooked rice, and tomato sauce. Add salt. Chop onion and celery in finely in the Tmix. Saute the onion and celery in the oil. Should be soft but not brown. Chop fresh herbs. Mix onions, celery and herbs with the tofu rice mixture. Add the other spices. Cut the peppers in half and add to the frying pan you used to cook the onions. Add water and steam for 5-8 minutes. Bake in the oven on 350 for 40 minutes. If you have extra mixture you can just bake on the side.

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2 responses to “Tofu and Rice Stuffed Peppers

  1. Sounds good! I’m always in the market for a good vegetarian recipe.
    I was happy to hear about your pregnancy (and only a little jealous).

  2. You all had a baby congrats!!!!!!!!

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