Stuffed Peppers
Serves 4|
Hands-On Time:
15m
|
Total Time:
45m
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
- 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.
Nutritional Information
- Per Serving
- Calories 457
- Fat 21g
- Sat Fat 7g
- Cholesterol 30mg
- Sodium 1155mg
- Protein 20g
- Carbohydrate 47g
- Sugar 4g
- Fiber 4g
- Iron 4mg
- Calcium 368mg
What does this mean? See Nutrition 101.
Quick Tip
Use a paring knife to mince garlic.
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