RecipesMagazine

Meatless Stuffed Peppers

Meatless Stuffed Peppers
You can never have too many main course recipes, so give Meatless Stuffed Peppers a try. One portion of this dish contains about 14g of protein, 22g of fat, and a total of 359 calories. This recipe serves 6. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. If you have canned tomatoes, walnuts, garlic, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet.

Instructions

1
Preheat oven to 350 degrees F (175 degrees C).
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OvenOven
2
Heat oil in a medium skillet over medium heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
3
Saute onions and 2 cloves of garlic until onions are translucent.
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CloveClove
GarlicGarlic
OnionOnion
4
Add rice and saute 2 minutes. Stir in vegetable broth, cover and cook until rice is done, about 15 minutes.
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Vegetable BrothVegetable Broth
RiceRice
5
Meanwhile, in a large bowl combine tofu, parsley, mushrooms, eggs, bread crumbs, walnuts, Worcestershire, soy sauce, paprika, and cooked rice.
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Worcestershire SauceWorcestershire Sauce
BreadcrumbsBreadcrumbs
Cooked RiceCooked Rice
MushroomsMushrooms
Soy SauceSoy Sauce
PaprikaPaprika
ParsleyParsley
WalnutsWalnuts
EggEgg
TofuTofu
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6
Slice the tops off of the peppers; save tops. Core peppers and stuff with tofu mixture. Replace tops on peppers.
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PeppersPeppers
TofuTofu
7
In a shallow baking dish combine tomatoes, wine, tomato paste and remaining garlic.
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Tomato PasteTomato Paste
TomatoTomato
GarlicGarlic
WineWine
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8
Place peppers in dish and cover.
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PeppersPeppers
9
Bake in preheated oven for 1 hour.
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OvenOven
DifficultyExpert
Ready In1 h, 30 m.
Servings6
Health Score26
Dairy Free
DietsDairy Free
Dish TypesLunchMain CourseMain DishDinner
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