Rice And Tofu Stuffed Peppers Recipes

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.

Steps:

• Preheat oven to 350 degrees.
• Steam halve peppers for approx 15 minutes to soften (we prefer to have them just a little less soft).
• Drain and set aside to cool.
• Heat the olive oil in a skillet over medium heat, and stir in garlic, mushrooms and tofu.
• Saute 5 minutes.
• Mix in 1/4 cup marinara sauce, rice, salt and pepper, continue to cook 5 more minutes.
• Spread remaining marinara sauce in a 11X7 baking pan.
• Place an equal amount of rice mixture into each pepper half.
• Place 1 tomato slice on each pepper, and top peppers with mozzarella.
• Arrange stuffed peppers in a baking dish.
• Bake 25 minutes or until cheese in melted.

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!

Steps:

• In a Dutch oven, cook beef, onion, chopped green pepper, garlic, salt and pepper over medium heat until beef is no longer pink; drain. Add the water, tomatoes, tomato sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand for 5 minutes. , Remove tops and seeds from the peppers; cut in half widthwise. Place in a large pan of boiling water; boil for 4 minutes. , Drain peppers and stuff with meat mixture. Place remaining meat mixture in an ungreased 13x9-in. baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350° for 1 hour. In a saucepan, heat sauce ingredients until cheese is melted. Serve over 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!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
• Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
• In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
• Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.