Description
Italian style stuffed bell peppers for the vegetarian (can easily be prepared vegan). Even my meat-eating husband loved these.
Ingredients
- 1 cup uncooked brown rice
- 2 cups water
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 (12 ounce) package extra-firm tofu, drained and diced
- 1 ¾ cups marinara sauce, divided
- salt to taste
- ground black pepper to taste
- 2 red bell peppers, halved and seeded
- 2 orange bell peppers, halved and seeded
- 2 cups shredded mozzarella cheese
- 8 slices tomato
Instructions
- Place rice and water in a pot and bring to a boil. Cover
- reduce heat to low
- and simmer 45 minutes
- or until tender.
- Heat the olive oil in a skillet over medium heat
- and stir in garlic and tofu. Cook about 5 minutes. Mix in 1/4 cup marinara sauce
- season with salt and pepper
- and continue to cook and stir until tofu is evenly brown.
- Preheat oven to 350 degrees F (175 degrees C).
- Using a wooden spoon or spatula
- press an equal amount of rice into each pepper half. Layer rice with remaining marinara sauce
- and 1/2 the cheese. Press equal amounts of tofu into the pepper halves. Place 1 tomato slice on each pepper
- and top peppers with remaining mozzarella. Arrange stuffed peppers in a baking dish.
- Bake 25 minutes in the preheated oven
- until cheese is melted. Serve 1/2 of each color pepper to each person.
Prep Time: 25 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 35 mins
Servings: 4