Stuffed peppers is an easy recipe with stupendous results. Use any leftover rice or quinoa, add in tofu, spices, onions and garlic and then stuff the mixture into bell peppers. Bake and serve for a delicious one pot meal. This recipe even has greens for a complete nutrition packed dinner.
About the recipe
This is one of my favorite recipes to turn to when I’m in a recipe funk. It’s easy, delicious and best of all its a quick prep especially if you have leftover rice or quinoa. Just fry up onions and garlic, add in spices like turmeric, cumin and coriander. Then to the onions stir in leftover rice and a block of tofu which you can just crush in your hand. And lastly add an entire bag of arugula, I get mine from Trader Joe’s. The stuffing is ready. Then stuff the peppers and bake.
Stuffed Pepper with Rice and Tofu
Ingredients:
6 large bell pepper cut in half and seeds removed
2 cups leftover rice or quinoa
1 block of firm tofu drained
1 bag of rocket leaves – about 6 cups
1 medium onion finely chopped
4 cloves garlic finely chopped
1/2 tsp turmeric
1 tsp cumin powder
1 tsp coriander powder
Salt
Chili powder to taste
Olive oil
Parmesan cheese for garnish (optional)
Directions:
Preheat oven to 375F . In a large baking sheet or baking dish drizzle with olive oil and coat the dish. Also brush the outsides of the pepper with olive oil and set aside.
Make the stuffing: In a large pot warm 2 tbsp olive oil. Add the onions and garlic and shallow fry until fragrant. Add the tofu – just crush the tofu with your hands before adding. Add 1/2 tsp salt and cook the tofu for 3-5 minutes. This removes the moisture and also assures the tofu absorbs the flavors.
Next add the cooked rice and the arugula and little more salt and stir everything together. Cook for an additional 2-3 minutes. Taste and adjust for salt. Stuffing is ready.
Using a tablespoon start stuffing the halved peppers. Pack the stuffing into the pepper. Place the peppers back on baking sheet or dish. I used 2 baking dishes this time. Drizzle the tops of the peppers with olive oil. If you like garnish with Parmesan cheese. Cover the pan with aluminum, foil and bake in the oven for 45 minutes.
Stuffed peppers are ready.
