Stuffed Peppers With Tofu And Seasoned Wild Rice Dairy Free Recipes

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.

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.