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Stuffed Peppers

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Serves 4| Hands-On Time: | Total Time:


  • 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


  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.
By December, 2003

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

Henckels Cutlery Forged Synergy 3-inch Brush Stainless Steel Paring Knife
Use a paring knife to mince garlic.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.