Hands-On Time
15 Mins
Total Time
45 Mins
Yield
Serves 4

How to Make It

Step 1

Prepare rice according to package directions.

Step 2

Heat oven to 450° F.

Step 3

Cut a slit lengthwise down the sides of the poblano chilies. Remove the seeds. Transfer the chilies to a baking sheet. 

Step 4

In a large bowl, mash the tofu. Add garlic, chopped onion, rice, tomato, olive oil, parsley, and salt and mix well.

Step 5

Stuff the peppers with the rice filling and bake for 30 minutes.

Step 6

Top each pepper with 1/4 cup shredded white Cheddar and continue baking until the cheese melts, about 3 minutes more.

Ratings & Reviews

/5
Reviews
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