Photo: Pille R. Priske
Tofu and Rice Stuffed Peppers
12 ingredients
25 min + 1 hr 10 min
4 servings
openrecipes
"Italian style stuffed bell peppers for the vegetarian (can easily be prepared vegan). Even my meat-eating husband loved these."
Estimated Nutrition (whole recipe, rough)
580
Calories
22g
Protein
26g
Fat
67g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tofu | 100g firm | 76 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Orange Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup uncooked brown rice
- 2 cups water
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 (12 ounce) package extra-firm tofu, drained and diced
- 1 3/4 cups marinara sauce, divided
- salt to taste
- ground black pepper to taste
- 2 red bell peppers, halved and seeded
- 2 orange bell peppers, halved and seeded
- 2 cups shredded mozzarella cheese
- 8 slices tomato
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes