Stuffed bell peppers with tofu are a tasty vegetarian dish. Bright peppers are filled with seasoned tofu and colorful vegetables, making a healthy and satisfying meal.
I like how the tofu soaks up all the flavors—it’s like a little flavor sponge! I sometimes add a sprinkle of cheese on top for extra yum.
For a quick meal, I keep the peppers pre-cut and ready to stuff. It’s a simple way to enjoy a veggie-packed dinner in no time!
Ingredients & Substitutions
Bell Peppers: These are the main vessel, offering sweetness and a sturdy shape. I prefer red or yellow for flavor, but green peppers work too. For softer peppers, roast them slightly before stuffing.
Tofu: It’s the protein base that soaks up flavors well. Use extra-firm tofu for texture. I press out excess water to prevent sogginess. Silken tofu can be substituted in less structured dishes, but it’s softer.
Rice: Provides bulk and texture. White or brown rice works, but quinoa or cauliflower rice are nice gluten-free options. Cook the grain ahead to save time.
Tomato Sauce & Spices: These build flavor and moisture. Use canned tomatoes or fresh pureed tomatoes. Adjust spices like paprika, cumin, or chili powder for your preferred heat level.
Cheese (optional): Adds creaminess and flavor. Cheddar, mozzarella, or a dairy-free alternative can be used. Sprinkle on top and melt under the broiler for a golden finish.
How do I stuff peppers without tearing them?
First, cut the tops off peppers and remove seeds gently. If peppers seem brittle, blanch them in boiling water for 2 minutes—this softens without tearing. Use a spoon to fill gently; overstuffing causes tearing.
- Choose peppers that are firm and unblemished for easier stuffing.
- Fill peppers by pressing the mixture in slowly, leaving a little room at the top.
- Handle peppers gently; avoid forcing mixture in if resistance is felt.
How to Make Stuffed Bell Peppers with Tofu?
Ingredients You’ll Need:
Vegetables
- 4 large bell peppers (any color)
- 1 cup chopped onion
- 2 cloves garlic, minced
Protein and Grains
- 1 block (14 oz) firm tofu, pressed and crumbled
- 1 cup cooked rice or quinoa
Seasonings and Extras
- 2 tbsp soy sauce or tamari
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp olive oil
How Much Time Will You Need?
Preparation: 15 minutes, Cooking: 30 minutes, Total: 45 minutes
Step-by-Step Instructions:
1. Prepare the Peppers
Cut the tops off the bell peppers and remove seeds. Rinse and set aside. Preheat your oven to 375°F (190°C).
2. Cook the Filling
Heat olive oil in a pan. Sauté onion and garlic until soft. Add tofu, soy sauce, paprika, salt, and pepper. Cook for 5-7 minutes. Mix in cooked rice or quinoa.
3. Stuff the Peppers
Fill each pepper with the tofu mixture. Place stuffed peppers upright in a baking dish.
4. Bake the Peppers
Cover with foil. Bake for 25-30 minutes until peppers are tender. Remove foil in the last 5 minutes if you want a darker top.
