Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Vegetarian Stuffed Peppers
Alysen
These Vegetarian Stuffed Peppers are filled to the brim with flavorful rice, beans, tomatoes then covered with heaps of melted cheese. These vegetarian stuffed bell peppers are perfect for a deliciously filling week-night meal.
4.58
from
7
votes
Print Recipe
Pin Recipe
Prep Time
25
minutes
mins
Cook Time
15
minutes
mins
Total Time
40
minutes
mins
Course
Main Course
Cuisine
American
Servings
4
people
Calories
556
kcal
Ingredients
1x
2x
3x
4
bell peppers
cut in half and deseeded
2
T
oil
1
c
onion
diced
1
block
extra firm tofu
1
t
chili powder
1
t
cumin
1
c
black beans
cooked
1
c
rice
cooked
2
c
tomato sauce
15
oz
diced tomatoes
1 ½
c
mozzarella cheese
shredded
Instructions
Cut the peppers in half, deseed and wash them. Lay them on a baking tray face down. Roast the peppers at 425F for 15 minutes. Set aside.
In a skillet over medium heat, warm the oil. Add in onions to saute.
While onions are cooking, press the tofu in a tofu press for 10-12 minutes, turning the knobs every 2-3 minutes.
Once onions are cooked, add in pressed tofu and mash with a fork. Saute for 5 minutes.
Add in black beans, tomato sauce, diced tomatoes, cooked rice and spices. Stir to combine.
Put peppers halves into a baking dish, open side up. Optional: You can lightly spray the baking dish with a spray oil to help prevent sticking.
Evenly divide the stuffing mixture into the peppers. Top with cheese.
Cover the baking dish with foil and bake at 350F for 15 minutes.
Notes
*You may have the stuffing mixture left over. You can always use more peppers OR you can freeze the stuffing mixture to use as a later date.
Nutrition
Calories:
556
kcal
Carbohydrates:
69
g
Protein:
28
g
Fat:
20
g
Saturated Fat:
7
g
Cholesterol:
33
mg
Sodium:
995
mg
Potassium:
1265
mg
Fiber:
10
g
Sugar:
14
g
Vitamin A:
4813
IU
Vitamin C:
170
mg
Calcium:
329
mg
Iron:
6
mg
Tried this recipe?
Let us know
how it was!