Tofu stuffed peppers
Tofu stuffed peppers are loaded with spices and meat-free. An excellent dish to enjoy as a classic appetizer or as a vegetarian dinner.
Servings 3 servings
Calories 195kcal
Ingredients
- 3 poblano peppers /other other peppers
- 1 cup tofu
- 1/2 cup corn kernels thawed
- 1/2 cup cooked brown rice /other choice of rice
- 1 tbsp vegetable oil
- 1/4 tsp salt
- 1/4 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 leftover 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 it turns warm.
Make-ahead. Make the filling and roast the peppers ahead of a day. Stuff the filling and bake them when needed.
Optional. Cheese, add a half cup, and stir in when the filling is cooked.
Nutrition
Calories: 195kcal | Carbohydrates: 21g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Sodium: 285mg | Potassium: 272mg | Fiber: 4g | Sugar: 4g | Vitamin A: 527IU | Vitamin C: 97mg | Calcium: 122mg | Iron: 2mg