Tofu Stuffed Peppers

Tofu stuffed peppers are loaded with spices and it's meat-free. An excellent dish to enjoy as a classic appetizer or as a vegetarian dinner.

Course Appetizer, Dinner

Cuisine American

Prep Time 15

Cook Time 15

Baking time 15

Servings servings

Calories 153kcal

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.

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.