Stuffed Peppers
The stuffing for these peppers comes in the form of rice and grated tofu. Both ingredients make for an awesome, blank slate that can then be flavored with aromatics and spices. The result is very savory and texturally very pleasing, almost meaty in a way.
Stuffed Peppers
makes 6 stuffed peppers
1/2 cup white rice
sea salt
olive oil
1 yellow onion, diced
4 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon nutritional yeast
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/4-1/2 teaspoon cayenne pepper
freshly ground black pepper
15 oz block extra firm tofu, pressed and grated on the large hole side of a box grater
1 tablespoon tamari
1 cup grated, meltable cheese (I used Miyoko’s vegan mozzarella)
6 bell peppers
about 4 cups vegetable broth or water (or marinara/crushed canned tomatoes)
In a small pot, combine the rice with 3/4 cup of water and a pinch of salt. Bring to a simmer and simmer, covered for 15 minutes. Turn off the heat and let the rice sit and steam for another 10-15 minutes. Fluff the rice with a fork.
Heat a large skillet over medium heat. Add enough olive oil to generously coat the bottom. Add the onion and a pinch of salt, saute for 7 minutes, until soft and translucent. Add the garlic and stir it around for 30 seconds or until fragrant. Add the tomato paste, nutritional yeast, smoked paprika, cumin, cayenne, and plenty of black pepper. Saute for a few minutes, until the spices are fragrant and the tomato paste is slightly caramelized. Add the tofu and another generous pinch of salt, stir to incorporate. Spread the tofu mixture out in an even layer in the skillet and let it brown, stirring periodically, for about 10-15 minutes. Add the cooked rice and tamari, stir to incorporate. Taste the mixture for salt and adjust if needed, it should be very well seasoned. Let cool slightly, then mix in about half of the cheese, reserving the rest for topping the peppers.
Preheat the oven to 350° (175° C). Inspect your bell peppers for steadiness and trim down the bottoms bumps if needed, to make the peppers more steady. Cut the very top of the stem ends off the peppers, to open them up. Use a spoon to scoop out the seeds and membranes. Spoon the tofu-rice mixture into the peppers, dividing it evenly between them.
Use a baking dish with a lid, a Dutch oven, or a cast iron skillet covered with tin foil for roasting the peppers. Add the stuffed peppers to your cooking vessel of choice. Add enough broth/water/marinara to go about halfway up the peppers. Cover and roast for 1 hour. Take the cover off and top the peppers with the reserved cheese. Roast for 30 more minutes. To brown the tops, put the peppers under a broiler for a few minutes or turn up the heat to 425° F (220° C) during the last 10 minutes of roasting. Enjoy the peppers warm :)
Intuitive Cooking Takeaways
The tofu and rice stuffing is like a blank slate and can be flavored so many different ways. If you happen to have a family recipe for stuffed peppers (or just a traditional recipe you really like) that you’d like to make plant-based, try incorporating the spices from that recipe when making this tofu-rice stuffing. You might end up with something very close to the original.