Peppers Stuffed with Tofu & Rice

Stuffed peppers without ground meat sound like a downgrade until you taste this version. Crumbled tofu, brown rice, and mixed vegetables make a hearty filling that holds together better than ground beef and absorbs the surrounding tomato sauce more readily.

The brief blanch is the technique most people skip. Two to four minutes in boiling water softens the bell peppers just enough so they bake through without staying raw and crunchy at the 45-minute mark. A cold-water rinse stops the cooking and keeps their bright green color.

Sauteing the onion, celery, and mushrooms in vegetable stock instead of oil keeps the dish low-fat without sacrificing flavor. The stock evaporates, concentrating the aromatics into the filling.

Canned tomato soup poured over the top might sound like a 1950s shortcut, but it works: the soup simmers and reduces around the peppers, basting them in a tangy tomato bath as they bake. The reserved pepper caps double as little hats, sealing in steam and giving the dish a homestyle look.

Pro Tips

• Use firm or extra-firm tofu, pressed for 10 minutes first. Soft tofu turns the filling mushy.
• Choose peppers that stand upright on their own, since wobbly peppers spill filling during baking.
• Cook brown rice to al dente, since it finishes cooking in the oven and goes mushy if fully cooked first.
• Sprinkle with low-fat cheese in the last 10 minutes of baking for a melty topping.

Variations

• Stir in a tablespoon of soy sauce and a teaspoon of toasted sesame oil for an Asian-inspired filling.
• Add a half cup of cooked black beans and a teaspoon of cumin for a Tex-Mex spin.
• Use red or yellow peppers for a sweeter, more colorful presentation.