Stuffed Peppers

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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 457 calories
    • 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

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

Ingredients

  1. Check 4 large poblano chilies
  2. Check 1 14-ounce package soft tofu
  3. Check 1 garlic clove, minced
  4. Check 1 onion, finely chopped
  5. Check 3 cups rice
  6. Check 1 tomato, chopped
  7. Check 2 tablespoons olive oil
  8. Check 2 tablespoons fresh parsley, chopped
  9. Check 2 teaspoons kosher salt
  10. Check 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.