Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
563
Calories
21g
Protein
26g
Fat
62g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- =
- 3 large green peppers
- Salt
- 8 ounces firm tofu, drained and finely chopped
- 1/4 cup sliced green onions
- 1/4 cup chopped celery
- 1/4 cup chopped radishes
- 1 clove garlic, minced
- 1 tablespoon butter or margarine
- 2 cups cooked rice
- 1 1/2 cups (6 ounces) grated Cheddar cheese, divided
- 1/4 teaspoon ground black pepper
- =
Directions
1
Cut peppers in half lengthwise; discard seeds and membranes. Cook in boiling salted water for 5 minutes; drain.
2
Arrange cut side up in 12x8x2-inch baking dish; sprinkle with salt.
3
*Cook tofu, vegetables and garlic in butter in large skillet until vegetables are tender crisp.
4
Toss with rice, 1 cup cheese, 1 teaspoon salt and pepper.
5
*Fill each pepper half with 2/3 cup mixture. Bake, covered, at 350 degrees 25 minutes.
6
Sprinkle remaining 1/2 cup cheese over cups. Bake 5 minutes, or until cheese is melted.
Recipe sourced from
fandom