Vegetarian Stuffed Peppers

overhead shot of multi color stuffed peppers with white melted cheese and green herbs on top

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.

Course Main Course

Cuisine American

Keyword vegetarian stuffed peppers

Prep Time 25

Cook Time 15

Total Time 40

Servings people

Calories 556kcal

Author Alysen Heil

Ingredients

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.

Video

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