Photo: Pille R. Priske
Vegetarian Stuffed Peppers
12 ingredients
10 min + 1 hr 10 min
6 servings
openrecipes
"This was the first vegetarian recipe I ever made--green peppers stuffed with a mixture of brown rice, nuts, dried cranberries, tofu and cheese. Substitute soy cheese for the Parmesan to create a vegan delight."
Estimated Nutrition (whole recipe, rough)
792
Calories
29g
Protein
34g
Fat
94g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Tofu | 100g firm | 76 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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 1/2 cups brown rice
- 6 large green bell peppers
- 3 tablespoons soy sauce
- 3 tablespoons cooking sherry
- 1 teaspoon vegetarian Worcestershire sauce
- 1 1/2 cups extra firm tofu
- 1/2 cup sweetened dried cranberries
- 1/4 cup chopped pecans
- 1/2 cup grated Parmesan cheese
- salt and pepper to taste
- 2 cups tomato sauce
- 2 tablespoons brown sugar
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