Stuffed Peppers

Serves 4
preparation
15
minutes
cooking
45
minutes

Ingredients

4
large poblano chilies
1
14-ounce package soft tofu
1
garlic clove, minced
1
onion, finely chopped
3
cups
rice
1
tomato, chopped
2
tablespoons
olive oil
2
tablespoons
fresh parsley, chopped
2
teaspoons
kosher salt
1
cup
white Cheddar, shredded

Directions

  1. Prepare rice according to package directions.
  2. Heat oven to 450° F.
  3. Cut a slit lengthwise down the sides of the poblano chilies. Remove the seeds. Transfer the chilies to a baking sheet. 
  4. In a large bowl, mash the tofu. Add garlic, chopped onion, rice, tomato, olive oil, parsley, and salt and mix well.
  5. Stuff the peppers with the rice filling and bake for 30 minutes.
  6. Top each pepper with 1/4 cup shredded white Cheddar and continue baking until the cheese melts, about 3 minutes more.

 

Kay Chun
November 2003

Nutritional Information

  • Per Serving
  • Calories 457
  • Fat 21 g
  • Sat Fat 7 g
  • Cholesterol 30 mg
  • Sodium 1155 mg
  • Protein 20 g
  • Carbohydrate 47 g
  • Sugar 4 g
  • Fiber 4 g
  • Iron 4 mg
  • Calcium 368 mg
What does this mean? See Nutrition 101.