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Two stuffed red peppers in a white bowl with tomato sauce at the bottom.
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Rice And Tofu Stuffed Peppers

These rice and tofu stuffed peppers make an easy plant-based dinner. They only take 35 minutes to make by precooking the peppers while making the stuffing.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6 stuffed peppers
Author: Eloïse

Ingredients
 

  • 6 red peppers
  • 1 cup (210 g) jasmine rice see notes
  • 2 cups (240 ml) vegetable broth I dissolve vegetable broth powder in water
  • 1 onion
  • 14 oz (400 g) extra-firm smoked tofu sub regular tofu
  • 1 tablespoon olive oil
  • 1 tablespoon tamari or dark soy sauce, gluten-free if needed
  • 1 teaspoon oregano
  • ¼ teaspoon garlic powder
  • 24 oz (680 g) marinara sauce

Instructions
 

  • Oven: Preheat the oven to 350°F (180°C).
  • Peppers: Cut off the tops of the peppers. Run a paring knife along the white strings inside the pepper. Remove the core with your hand. If your peppers don't stand up straight, trim a thin slice off the bottom to level them (just be careful not to pierce through).
  • Four hollowed out red peppers in a white oval baking dish.
    Precook the peppers: Place the empty bell peppers in a lightly oiled baking dish. Bake for 15 minutes while you make the rice and tofu.
  • Yellow-colored rice cooked in vegetable broth.
    Rice: Add the jasmine rice to a saucepan with the vegetable broth. Simmer for 10-15 minutes until all the water has been absorbed.
  • Diced onions sauteeing in a large pan.
    Onion: Finely chop the onion. Sauté it in a large pan with olive oil over medium-high heat for 2-3 minutes.
  • Finely grated tofu in a large pan.
    Tofu: Grate the tofu using the large holes of a box grater above the pan with the onion. Cook for 7 minutes. Stir frequently until it crisp.
  • Mixture of tofu and rice in a large pan.
    Season: Add the tamari, garlic powder, and oregano to the pan. Stir in the rice and remove the pan from the heat.
  • Four baked red peppers stuffed with tofu and rice.
    Stuff the peppers: Press the tofu-rice mixture firmly into the pre-cooked peppers. Bake for another 15 minutes.
  • Serve with warmed-up marinara sauce.

Notes

  • Rice: I highly suggest using jasmine rice over basmati rice as its stickier texture helps bind the filling together more effectively (and prevents it from falling apart when cutting the peppers).
  • Tamari: Add more tamari for a well-seasoned stuffing if using low-sodium vegetable broth.

Nutrition

Calories: 243kcal | Carbohydrates: 42g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Fiber: 5g | Sugar: 11g
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