Meatless Stuffed Peppers

A savory blend of rice, nuts, herbs, and vegetables fill hollowed-out bell peppers in this great meatless entree.




  • 2 teaspoons canola or olive oil
  • 1/2 large onion, chopped
  • 2 cloves garlic, chopped, divided
  • 2 tablespoons uncooked white rice
  • 1/3 cup vegetable broth
  • 6 ounces firm tofu, crumbled
  • 2 tablespoons chopped fresh parsley
  • 1/3 cup chopped fresh mushrooms
  • 1 egg
  • 2 tablespoons dry bread crumbs
  • 1/4 cup finely chopped walnuts
  • 1 1/2 teaspoons reduced sodium soy sauce
  • 1 teaspoon paprika
  • 2 large bell peppers (green, red or orange!)
  • 1/2 8-ounce can crushed tomatoes
  • 2 tablespoons red wine or cooking sherry
  • 1 1/2 tablespoons tomato paste

Preheat oven to 350 degrees F (175 degrees C). Heat oil in a medium skillet over medium heat. Sauté onions and 1 garlic clove until onions are translucent. Add rice and sauté 2 minutes. Stir in vegetable broth, cover and cook until rice is done, about 15 minutes.

Meanwhile, in a large bowl combine tofu, parsley, mushrooms, eggs, bread crumbs, walnuts, soy sauce, paprika, and cooked rice. Slice the tops off of the peppers; save tops. Core peppers and stuff with tofu mixture. Replace tops on peppers.

In a shallow baking dish combine tomatoes, wine, tomato paste and remaining garlic clove. Place peppers in dish and cover. Bake in preheated oven for about 30 minutes.

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Nutrition Information

Meatless Stuffed Peppers

Servings per Recipe: 1

Amount per Serving

Calories:  360g

Calories from Fat:  

Total Fat:  20g

Saturated Fat:  2g

Cholesterol:  105mg

Sodium:  550mg

Carbohydrates:  32g

Dietary Fiber:  7g

Protein:  16g

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