Stuffed Peppers: Tofu and Rice Stuffed Peppers | Submitted By: N1COLE

1 cup uncooked brown rice2 cups water2 tablespoons olive oil1 clove garlic, minced1 (12 ounce) package extra-firm tofu, drained and diced1 3/4 cups marinara sauce, dividedsalt to tasteground black pepper to taste2 red bell peppers, halved and seeded2 orange bell peppers, halved and seeded2 cups shredded mozzarella cheese8 slices tomatoPlace rice and water in a pot and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes, or until tender. Heat the olive oil in a skillet over medium heat, and stir in garlic and tofu. Cook about 5 minutes. Mix in 1/4 cup marinara sauce, season with salt and pepper, and continue to cook and stir until tofu is evenly brown. Preheat oven to 350 degrees F (175 degrees C). Using a wooden spoon or spatula, press an equal amount of rice into each pepper half. Layer rice with remaining marinara sauce, and 1/2 the cheese. Press equal amounts of tofu into the pepper halves. Place 1 tomato slice on each pepper, and top peppers with remaining mozzarella. Arrange stuffed peppers in a baking dish. Bake 25 minutes in the preheated oven, until cheese is melted. Serve 1/2 of each color pepper to each person. Amount Per Serving  Calories: 554 | Total Fat: 25g | Cholesterol: 38mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 554

Total Fat: 25gCholesterol: 38mgSodium: 913mgTotal Carbs: 56.1g    Dietary Fiber: 7.8gProtein: 28.5g VIEW DETAILED NUTRITION
About: Nutrition Info

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