Stuffed Peppers With Tofu and Seasoned Wild Rice (Dairy Free)
photo by Chef Joey Z.
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Yields:
-
6 stuffed peppers
- Serves:
- 6
ingredients
- 6 bell peppers (seeded and tops removed)
- 4 garlic cloves (pressed)
- 1 (14 ounce) package organic tofu (pressed and diced)
- 2 tablespoons coconut oil
- 2 tablespoons fresh garlic chives (chopped)
- 2 tablespoons fresh oregano leaves
- 1⁄4 cup red wine (you can use more if you want)
- 1 (24 ounce) jar marinara sauce
- salt
- pepper
- 1 (10 ounce) package vegan monterey jack cheese (Shredded)
- 18 small tomatoes, slices (I used Roma Paste tomatoes)
directions
- Remove the tops of the bell peppers and clean them out. Set aside.
- Keep the extra pieces from the top for another recipe.
- Have you rice ready at this point.
- In a large saute pan heat the coconut oil. Add the pressed tofu, garlic, garlic chives and oregano and cook on medium low. Saute for about 5 minutes. Add the wine and de-glaze the pan. I used a heavy stainless steel pan that things stick to, so the wine did the job perfectly. If you use a non-stick pan you can still add the wine or leave it out. Scrape the bits of tofu off the saute pan.
- Saute the garlic and tofu until the tofu turns light brown. Add the marinara sauce and saute for about 4-5 minutes.
- At this point you should turn the oven on to 350'F.
- Now get your prepared peppers. In the bottom of the pepper add some of the cooked rice. Pat it down. Divide the tofu tomato mixture up into each of the peppers. If you have room add more rice and then more sauce. Put 3 slices of tomato on top of the mixture. Top with the shredded vegan cheese.
- I put my peppers in a parchment lined 9x13" baking dish.
- Bake for 45 minutes in the preheated oven. The cheese should be nicely melted by then.
- Serve warm.
- Bon Appetit!
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)