Recipe: Tofu & Veggie Stuffed Peppers
This recipe is very much inspired by the fall colours and flavours! I’ve had my share of stuffed bell peppers in the past but I haven’t found one that I’ve truly loved — having said that, this recipe turned out pretty great! I hope you enjoy it.
VEGAN | GLUTEN-FREE | MAKES 2 SERVINGS (1 full pepper each) | 45 MINUTES
Side dish or entrée
1/2 tablespoon unrefined coconut oil
2 medium–large bell peppers
1 small onion, diced
1 clove garlic, finely chopped
1/2 brick firm or extra firm non-GMO tofu, crumbled
1 teaspoon cumin powder
1/4 teaspoon turmeric
1/4 teaspoon smoked paprika
1/4 teaspoon chili powder
2 tomatoes, diced
1/4 cup water or vegetable broth
2 tablespoons nutritional yeast (optional but recommended, or sub grated cheese)
Salt and pepper to taste
2 cups greens such as kale or spinach
1 tablespoon raw sunflower seeds (optional)
1 tablespoon gluten-free breadcrumbs (optional)
1/2 large avocado, diced
1–2 stocks of green onion (depending on preference), chopped
Preheat the oven to 350°F.
Wash and halve the bell peppers and remove the seeds. Place in a baking dish and pre-bake for 30 minutes while you prepare the stuffing.
Heat the coconut oil in a medium–large pot over medium heat. Chop up the onion and garlic and add it to the pot with a dash of salt and pepper, allowing them to sauté and break down.
In the meantime, crumble the tofu and dice the tomato. Once the onion and garlic has softened, add the crumbled tofu and all of the spices to the pot and stir everything together until the tofu turns a golden yellow from the spices.
Add the diced tomato and water or vegetable broth. Turn the heat up to bring it to a simmer until the tomatoes break down, about 10–12 minutes.
Turn off the stove and add in the nutritional yeast, greens and additional salt and pepper to your liking. Continue to stir until the greens wilt.
Remove the peppers from the oven and pour out any water that has formed inside of them. The edges of the pepper may be charred and that's okay since it adds extra flavour — or peel off the charred skin if you prefer. Carefully spoon the stuffing into each pepper, dividing it evenly between them.
Top the peppers with sunflower seeds and breadcrumbs (optional) and bake for an additional 10 minutes so that they brown a bit on the top.
Before serving sprinkle on the diced avocado and green onion. Enjoy!
Per 1 serving (1 full bell pepper - two halves)
Fat: 25.1 g
Saturated: 6.5 g
Polyunsaturated: 0.9 g
Monounsaturated: 3.8 g
Trans: 0 g
Cholesterol: 0 mg
Sodium: 201.6 mg
Potassium: 788.8 mg
Carbs: 33.1 g
Fiber: 15 g
Sugar: 7.7 g
Protein: 21.1 g
Vitamin A: 63.1%
Vitamin C: 452.1%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.