Tofu Stuffed Peppers
  • 3/4pound tofu, crumbled
  • 4large green peppers
  • 1large onion, diced
  • 3cloves garlic, chopped or minced
  • 2tablespoons olive oil
  • 1/2pound mushrooms, washed and sliced
  • 2 Roma tomatoes, diced
  • 3/4teaspoon saltto taste
  • 1teaspoon fresh oregano, mincedor 1/4 teaspoon dried
  • 2teaspoons fresh marjoram, mincedor 1 teaspoon dried
  • 1tablespoon soy sauce
  • 114-ounce can stewed tomatoes
  • 1cup cooked long-grain rice
  • 1 Roma tomato, quartered
  • 1/2cup water
  • Freshly ground black pepper
  • Sour creamfor garnish
  1. When frozen tofu has thawed completely, drain as described above.
  2. With small paring knife, cut out top of each green pepper and scoop out seeds and inner membrane. Set aside.
  3. In 8-quart Dutch oven or small stockpot, sauté onions, garlic and tofu in olive oil, about 4-5 minutes.
  4. Add mushrooms, salt, oregano, diced tomatoes and marjoram. Sauté for another 3-5 minutes.
  5. Add soy sauce, stewed tomatoes and rice. Mix, and remove from heat.
  6. Fill each pepper with mixture, pushing down gently with spoon to add more stuffing.
  7. Quarter remaining tomato, and wedge each piece into top cavity of each pepper.
  8. Place peppers in stockpot, leaving remaining tomato/rice mixture around the peppers.
  9. Add water and grated black pepper; cover. Simmer for 20-25 minutes, until peppers are fork-tender but not mushy.
  10. To serve, spoon extra sauce over peppers, and garnish with dollop of sour cream. Makes 4 servings as main course, or 8 if halved and presented as a side dish.
Recipe Notes
Nutrition Facts
Tofu Stuffed Peppers
Amount Per Serving
Calories 306
* Percent Daily Values are based on a 2000 calorie diet.

Calories 306,Fat 15,Perfat 41,Cholesterol 6,Carbo 35,Protein 13