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Peppers Stuffed with Tofu & Rice

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Submitted by raehifi1

Peppers Stuffed with Tofu and Rice recipe

YIELD

4 servings

PREP

30 min

COOK

45 min

READY

75 min

Ingredients

1 1
EACH ONIONS
fine
1 1
EACH CELERY
chopped finely
½ 118
CUP ML MUSHROOMS
fine, (optional) *
1 237
CUP ML RICE
brown, cooked
1 237
CUP ML MIXED VEGETABLES
canned,, frozen, or chopped fresh, then boiled or, nuked
1 237
CUP ML TOFU
1
X BLACK PEPPER
freshly ground *
4 4
EACH GREEN BELL PEPPERS
(capsicum)
2 2
CANS CANS TOMATO SOUP

Directions

All measurements are approximate! If making your own mixed veg I suggest carrot, potato, corn, and peas.

Cut the carrot and potato small, to about the size of the peas and corn. Microwave until tender.

Sauté onion, celery and mushrooms in lots of vegetable stock until soft. Mix equal amounts of cooked rice, mixed veg. and tofu in bowl.

Add cooked onion mixture and freshly ground black pepper to bowl. Slice the top off of the peppers and reserve.

Remove the seed from the peppers then add peppers to boiling water. Boil very briefly, about 2 ~ 4 minutes.

Remove from pot and rinse with cold water. Arrange peppers in baking dish .

Fill each with tofu mixture. (Extra stuffing can be frozen). Pour tomato soup over the peppers.

Replace cap over each pepper (or sprinkle with low fat cheese).

Put lid on baking dish and bake at 180 degrees Celsius or 350℉ (180℃) Fahrenheit for about 45 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 410g (14.5 oz)
Amount per Serving
Calories 356 11% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 868mg 36%
Total Carbohydrate 23g 23%
Dietary Fiber 7g 27%
Sugars g
Protein 26g
Vitamin A 42% Vitamin C 197%
Calcium 28% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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