Get ready to break your routine with these delicious Tofu-Stuffed Peppers. Thanks to the recipe for peppers stuffed with tofu and rice, they are better than any takeout. Loaded with spices, they are a meat-free choice for the classic appetizer.
This wholesome vegetarian dinner, ready effortlessly, can steal your family's heart even if they favor meat. And the perfect addition to your freezer meal-prep routine. Furthermore, this tofu stuffed bell pepper recipe is open to limitless variations.
Are you making stuffed peppers for the first time or looking for a robust-flavored alternative to your regular recipe?
This post is a one-stop solution for beginners and experienced like these vegan jalapeno poppers. Below, we discuss all the customization options, the pro tips to make them perfect with smaller efforts, the best side dishes to pair with, and much more.
Made with tofu, it is rich in protein and other essential vitamins and minerals. This creamy ingredient is also considered a vegan meat substitute.
If you are planning a vegan dinner with robust flavors, this vegan stuffed pepper is one of your beloved comfort meals (it's the same as turkey stuffed peppers).
Why You Love This Tofu Stuffed Peppers?
- The simple recipe: This tofu stuffed peppers recipe is no longer complicated. With a few simple tips, we can achieve excellent textures.
- Fast prepping. We do not need hours of preparation and waiting time. Having the ingredients handy is what we need here.
- Flavorful and delicious. This is the first criterion for sharing a recipe here. The filling has the right combination of flavors and taste, lingering in the mouth for a long time.
The Ingredients
- Bell pepper. Any colored bell peppers are the best for this tofu stuffed peppers recipe. However, feel free to use poblano, Anaheim, or other mild peppers like Cubanelle. If possible, choose short and wide peppers for easy stuffing the ingredients.
- Tofu. Tofu is light, vegan, rich in protein, and well-adapted with spices. We have used extra firm tofu, which adds a great texture once cooked. You may use the leftover to make a tofu steak.
- Brown rice. I opted for brown rice, which is rich in fiber and protein. However, this can be swapped with white rice, cauliflower rice, or cooked quinoa.
- Corn. It holds up great with the tofu and adds a nice crunchy texture to every bite.
- Marinara sauce adds great flavors and complements the tofu well. In its absence, substitute canned diced tomato or fresh tomato. These will not alter the final taste of the dish.
- Swiss chard. I opted for this green to increase the nutrients naturally in the recipe. Spinach or collard greens are great alternatives.
- Spices. I have used fiesta seasoning, which is easy and straightforward. You may substitute it with cajun seasoning or your favorite seasonings.
How to make tofu stuffed peppers
Prepping. Half the peppers lengthwise. Remove the seeds and the membrane. Place them over the tray facing up.
Drain the excess liquid in the tofu package and place it in a mixing bowl. Using a fork, break them into crumbles.
Thaw corn kernels if they are frozen.
Cook the rice according to the package's direction.
The filling. Heat oil over medium heat in a large pan.
Add tofu crumbles, corn kernels, cooked brown rice, and salt.
Let it simmer for 2 minutes.
Then add the canned fire-roasted diced tomato and cook until the rice absorbs the liquid.
Add in half a cup of grated cheese, but it is optional.
Remove from the heat.
The stuffing. Start filling the peppers with the tofu mixture, and top it with the cheese layer.
Baking. Pour water over the baking tray, just enough to cover the tray's surface. Make sure the water level should be thin.
Bake for 25-30 minutes uncovered until the cheese is melted and the peppers are tender.
Serve. And enjoy your dinner.
Best To Serve With
This is a stand-alone, well-balanced, full-meal recipe, but it especially fits into the appetizer category at the party table. Choose your option the way you like.
- As the main course. When you plan this for the main course, serve it with spicy tortilla chips and salsa. And this combo is incredible that no one can resist.
- As appetizer. A Sriracha aioli or cooling ranch makes the tofu stuffed peppers super delicious.
- Sour cream and avocado. How can we skip listing this authentic way of serving? Furthermore, the creamy sour cream and the avocado are the correct matches.
- Beans. Serving with green beans, this Balsamic green bean, or this spicy Chinese green bean. Choose your mildly spiced vegetables.
Variations-the limitless options
- Vegetables. The corn mentioned here is a basic guideline for vegan stuffed peppers. You may swap with zucchini, mushroom, sweet potato, and more.
- The sauce. I added marinara sauce, which is just enough to coat the mix. However, you may swap with canned fire-roasted tomato for a rich flavor. Diced tomato or tomato sauce is also a good option.
- Salsa. Another special mention for the sauce alternative. Adding jalapeno salsa fabulously transformed this dish into Mexican tofu-stuffed peppers. Even a tiny swap evolves into a whole new word.
- Greens. Try different variations of this dish with simple alternatives. Use collard greens, spinach, or kale, or omit them entirely. Nothing will ruin the dish or its taste.
Printable Recipe Card
Tofu Stuffed Peppers
Ingredients
- 3 poblano peppers /other other peppers
- 1 cup tofu
- 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
Prepping.
- Roast the pepper over the high flame, and roast until the edges are lightly charred.
- Allow it to cool for about 10 minutes.
- Divide 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.
For the filling.
- Heat oil over medium heat in a large pan.
- Add tofu crumbles, corn kernels, cooked brown rice, and salt.
- Let it simmer for 2 minutes.
- Stir in fire-roasted diced tomato, and cook for 5 minutes in low-medium heat or until the liquid is absorbed by the rice.
Baking.
- Scoop the filling and stuff the peppers.
- Bake them in 350°F for about 15 minutes or untul the peppers is soft.
- And broil for 3-5 minutes for the appealing finish.
- Serve hot with ranch or spicy mayo.
Notes
- Store. Transfer the leftovers to an airtight container and refrigerate for up to 3 days or in the freezer for up to 2 months.
- Reheat. 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.
Tara says
Oh wow! Such a wonderful meat free appetizer. All those flavors sound absolutely amazing and so easy too.
pepperbowl says
Yay! So glad to hear, thank you Tara!
Dana says
These are fantastic! A nice way to enjoy stuffed peppers on a meatless monday or just when you want to lighten things up.
pepperbowl says
happy to hear it, thanks Dana!