Tofu Stuffed Bell Peppers

Cynna's Note:

This is a good vegetarian dish my mother introduced me to. Give it a shot! I find it to be delicious! I like to mix provolone with the mozzarella...good flavor.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 4 bell peppers
• 12 ounces firm tofu , diced
• 1 onion , diced
• 1 garlic clove , minced
• 1 teaspoon dried parsley
• ¼ teaspoon black pepper
• 1 cup frozen corn
• ½ cup lowfat mozzarella cheese
• ½ cup uncooked rice

Directions:

1. Prepare rice according to package directions.
2. Preheat oven to 350°.
3. Cut off top of peppers½” from stem.
4. Discard membranes and seeds.
5. Chop top and discard stem.
6. Parboil pepper bottoms in boiling water for 4 minutes.
7. Drain well and stand upright in a shallow baking dish.
8. Dice tofu into bite-size pieces.
9. Stir-fry tofu, onion, and garlic in skillet.
10. Add pepper, parsley, and chopped pepper tops.
11. Cook one minute.
12. Stir in rice, corn, and cheese.
13. Pack into pepper cups.
14. Bake uncovered for 30 minutes or until heated through.
15. Top with extra cheese if desired.
16. Enjoy!

Reviews

[Shelby, the wannabe chef]

It was pretty good, but it lacked a distinct flavor to make it a favorite.

[chiclet]

I made this the other night on a total whim, and was very pleased with the results. The instructions are clear and precise, which is always a plus. The recipe is open to a lot of variations (also a big plus!). I added cilantro, a minced jalapeno, extra garlic, and some adobo powder to the filling, then topped them with some salsa to bake. I think these would also be great with Asian or Italian flavors. The recipe's simplicity makes it a great jumping off point for experimentation, and I look forward to making it again. The filling also freezes well if you're flying solo and don't want to eat the same meal for 4 days. Thanks Cynna!

[LUv 2 BaKE]

I have never had stuffed peppers before!! These are great. I love tofu and made the recipe exactly as stated. I used red bell peppers, but would like to try green bell peppers next time as I found the red pepper with the corn to be sweeter than I expected. Still yummy though!! I liked how there is a small amount of cheese in these, yet when it melts into the stuffing mixture it creates a dry "sauce", making all the ingredients stick together a little. When making the stuffing I had thought that there was way too much for 4 peppers, but because it is packed into the peppers I had the perfect amount. Thanks for a great recipe Cynna!!