Tofu-Stuffed Peppers: Get ready to break your weeknight routine. Simply sauté the tofu with the other vegetables and spices, stuff it in the pepper, and bake. It's such a straightforward recipe!
I thought I'd share some of my favorite easy-to-make recipes, and this one tops the list. You can effortlessly serve your family delicious tofu stuffed peppers with minimal prep work.
This is a wholesome vegetarian, vegan dinner recipe(like these chickpea stuffed peppers). And the perfect addition to your freezer meal-prep routine. Furthermore, this tofu stuffed bell pepper recipe is open to limitless variations.
Below, we discuss all the customization options, pro tips for making them perfect with smaller efforts, the best side dishes to pair with, and much more.
These soft, flavorful, and satisfying tofu stuffed peppers are truly out of this world.
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Why You Love This Recipe
⭐️This is vegan & vegetarian.
⭐️It is a comfortable and satisfying dinner meal.
⭐️Tasty & freezer-friendly recipe.
Ingredients
- Poblano peppers: Choose firm and glossy peppers without any blemishes. These peppers are mild but can vary in heat from one pepper to another. You can also substitute with bell peppers for a milder or no-heat option.
- Tofu: For the best texture, use firm or extra-firm tofu. Since tofu usually comes with liquid, drain it well to remove excess moisture(see below 'Top Tip' for more info).
- Corn kernels: Feel free to use fresh, frozen, or canned corn.
- Cooked brown rice: For convenience, you can use leftover or prepackaged brown rice. White rice can also be substituted.
- Vegetable oil: Substitute with any neutral-flavored oil like canola or sunflower oil.
- Roasted tomatoes: I used canned fire-roasted tomatoes, which have a smoky flavor that works well in this recipe. However, homemade roasted tomatoes can also be used.
How To Make Tofu Stuffed Peppers
- Broil the peppers in the oven until the edges are lightly charred, then cool for 10 minutes. Slice the peppers in half lengthwise, deseed, and remove the ribs. Place the halved peppers in a tray facing upwards and set aside.
- In a large pan, heat oil over medium heat. Add the tofu crumbles, corn, cooked brown rice, and salt.
- Let it simmer for 2 minutes, then add fire-roasted diced tomatoes and cook on low-medium heat for 5 minutes until the liquid is absorbed.
- Scoop the filling and stuff the peppers. Bake at 350°F for about 15 minutes until the peppers are soft, then broil for 3-5 minutes for a golden finish. And Enjoy!
Top Tip
Drain the excess liquid from the tofu package. To improve its texture, wrap the tofu with a clean kitchen towel or paper towel and place a weight on top (like a heavy pan or plate) for 10-15 minutes. Then, crumble it with a fork.
♨️How To Adjust The Heat
Poblano peppers have a moderate heat level, ranging from 1,000 to 2,000 Scoville Heat Units, which is relatively mild.
Remove the seeds and inner membrane to reduce the heat, as these contain most of the pepper's heat. You can also substitute bell peppers for a no-heat option.
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Storage & Reheating
You can also use leftovers to make soups or burritos.
Transfer the leftovers to an airtight container and refrigerate for up to 3 days or freeze for up to 2 months.
Gently warm them in the preheated oven at 350°F or gently reheat them in the microwave in 1-minute intervals until they turn warm.
FAQ
This is a stand-alone dinner recipe(pair it with a light soup or fresh salad for a complete meal), but it also fits into the appetizer category(with Sriracha aioli) at the party table.
Add other vegetables like broccoli, cauliflower, zucchini, and eggplant.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Tofu Stuffed Peppers
Ingredients
- 3 poblano peppers /other other peppers
- 1 cup tofu drained & crumbled(see notes 1)
- ½ cup corn kernels thawed
- ½ cup cooked brown rice /other choice of rice
- 1 tablespoon vegetable oil
- ¼ teaspoon salt
- ¼ cup fire roasted tomato
Instructions
- Roast the pepper over the high flame, and roast until the edges are lightly charred. And Allow it to cool for about 10 minutes.
- Slice the peppers into two lengthwise. Deseed and remove the ribs.
- Arrange halved peppers in the tray facing upwards. And set aside.
- Drain the excess liquid of the tofu, and crumble them using a fork. Set aside.
- Heat oil over medium heat in a large pan. Add tofu crumbles, corn kernels, cooked brown rice, and salt. And Let it simmer for 2 minutes.
- Then, stir in fire-roasted diced tomato, and cook for 5 minutes in low-medium heat or until the liquid is absorbed by the rice.
- Scoop the filling and stuff the peppers.
- Bake them in 350°F for about 15 minutes or untul the peppers is soft.
- Serve hot with ranch or spicy mayo.
Notes
- Drain the tofu, wrap it in a towel, and press it under a weight for 10-15 minutes, then crumble it with a fork.
- Leftover tofu-stuffed peppers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
- To reheat, warm in a preheated oven at 350°F or microwave in 1-minute intervals until heated.
- Serve as a main dish with a light soup or fresh salad or as an appetizer with Sriracha aioli.
Nutrition
Additional Info
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I love yhis recipe. I'm learning how to go meatless. my husband doesn't like rice so I'll have to try maybe rice cauliflower next time maybe with a little tomato sauce.
I'm happy to hear, and yes, the cauliflower rice is the lighter substitute for rice in this recipe.
These are fantastic! A nice way to enjoy stuffed peppers on a meatless monday or just when you want to lighten things up.
happy to hear it, thanks Dana!
Oh wow! Such a wonderful meat free appetizer. All those flavors sound absolutely amazing and so easy too.
Yay! So glad to hear, thank you Tara!