Prep 15 mins
Cook 30 mins
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.
- 4 bell peppers
- 12 ounces firm tofu, diced
- 1 onion, diced
- 1 garlic clove, minced
- 1 teaspoon dried parsley
- 1⁄4 teaspoon black pepper
- 1 cup frozen corn
- 1⁄2 cup lowfat mozzarella cheese
- 1⁄2 cup uncooked rice
- 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.
Excellent! I used zucchini instead of corn (thats all I had) and added some tomatoes to the stir fry. Great directions. Thanks. Be sure to cook the rice as the ingredients call for "uncooked" rice. The recipe clearly states to cook the rice, this isn't a critisism, just pointing it out for those of us that don't always read carefully enough. Again, thanks!
It was pretty good, but it lacked a distinct flavor to make it a favorite.
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!