Vegetarian Stuffed Peppers

These colorful and flavorful Vegetarian Stuffed Peppers are generously filled with a savory mixture of tofu, rice, and diced vegetables, all baked in a comforting tomato sauce. They are a perfect vegetarian dish that Lola will enjoy, made without mushrooms or eggplant.

Yields: 4 servings (4 stuffed pepper halves) 

Prep time: 25 minutes 

Cook time: 45-55 minutes

Equipment:

• Large baking dish (e.g., 9x13 inch)

• Large pot (optional, for par-boiling peppers)

• Medium bowl

• Knife

• Cutting board

• Measuring cups

• Liquid measuring cup

• Measuring spoons

• Spatula

• Mixing spoon

• Spoon

• Aluminum foil

• Oven

• Colander

Ingredients:

For the Stuffed Peppers:

• 4 medium bell peppers (any color), halved lengthwise, seeds and ribs removed

• 1 tablespoon olive oil

• 1 medium yellow onion, finely diced

• 2 cloves garlic, minced

• 14 ounces firm or extra-firm tofu, pressed and crumbled

• 1 cup cooked brown or white rice

• 1 (14.5 ounce) can crushed tomatoes, divided

• 1/2 cup vegetable broth, divided

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon smoked paprika (optional)

• 1/2 teaspoon salt, or to taste

• 1/4 teaspoon black pepper, or to taste

• 1/2 cup shredded mozzarella or cheddar cheese (not American cheese)

For Serving (Optional):

• Fresh parsley or cilantro, chopped

• Sriracha, for Lola!

Instructions:

Preparing the Peppers and Filling:

Step 1.) Preheat your oven to 375∘F (190∘C).

Step 2.) Wash the bell peppers. Using a knife on a cutting board, halve each bell pepper lengthwise and carefully remove the seeds and white ribs. * Optional (for softer peppers): Bring a large pot of water to a boil. Carefully add the pepper halves and boil for 5 minutes. Drain thoroughly using a colander and set aside.

Step 3.) If pressing tofu, wrap the block in paper towels or a clean kitchen towel and place it on a plate. Place a heavy object (like a cookbook or a heavy pan) on top for 10-15 minutes to press out excess water.

Step 4.) Using a knife and cutting board, finely dice the yellow onion and mince the garlic. Crumble the pressed tofu into small pieces using your hands or a fork.

Step 5.) Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic. Cook, stirring with a spatula, for 5-7 minutes until softened and fragrant.

Step 6.) Add the crumbled tofu to the skillet. Cook, stirring with a spatula and breaking up any large clumps, for 5-7 minutes until the tofu is heated through and slightly browned.

Step 7.) Stir in the cooked rice, half of the crushed tomatoes (about 1 cup), 1/4 cup of the vegetable broth, dried oregano, dried basil, smoked paprika (if using), salt, and black pepper to the skillet with the tofu mixture. Stir well with a mixing spoon to combine. Bring to a gentle simmer and cook for 2-3 minutes, allowing flavors to meld.

Stuffing and Baking the Peppers:

Step 8.) Arrange the prepared bell pepper halves in a large baking dish.

Step 9.) Carefully spoon the hot tofu and rice filling into each bell pepper half, mounding it slightly.

Step 10.) Pour the remaining half of the crushed tomatoes and the remaining 1/4 cup of vegetable broth into the bottom of the large baking dish around the stuffed peppers.

Step 11.) Cover the baking dish tightly with aluminum foil.

Step 12.) Bake for 30 minutes.

Step 13.) Remove the aluminum foil. Sprinkle the shredded mozzarella or cheddar cheese evenly over the top of each stuffed pepper.

Step 14.) Return the baking dish to the oven and bake uncovered for another 15-20 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Serving:

Step 15.) Carefully remove the baking dish from the oven. Let the stuffed peppers cool for a few minutes before serving.

Step 16.) Serve warm, garnished with fresh chopped parsley or cilantro if desired. For Lola, offer sriracha on the side for an optional spicy kick!

Tips for Success:

• If you prefer your peppers very soft, use the optional par-boiling step. For a firmer, al dente pepper, skip par-boiling.

• Ensure the tofu is well-pressed to prevent the filling from being watery.

• Feel free to add other finely diced vegetables Lola enjoys to the filling, such as finely chopped cabbage or cauliflower, when you add the onion and garlic.