Green peppers were packed with a blend of brown rice, almonds, dried cranberries, tofu, and cheese for my first ever vegetarian dish. For a vegan treat, replace the Parmesan with soy cheese.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ cups brown rice
- 6 large green bell peppers
- 3 tablespoons soy sauce
- 3 tablespoons cooking sherry
- 1 teaspoon vegetarian Worcestershire sauce
- 1 ½ cups extra firm tofu
- ½ cup sweetened dried cranberries
- ¼ cup chopped pecans
- ½ cup grated Parmesan cheese
- salt and pepper to taste
- 2 cups tomato sauce
- 2 tablespoons brown sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
- Meanwhile, core and seed green peppers, leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
- In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
- Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.
Nutrition Facts
| Calories | 375 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 8 g |
| Protein | 15 g |
| Saturated Fat | 2 g |
| Sodium | 1055 mg |
| Sugars | 20 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I enjoyed this recipe. I added the top of the peppers and added onion and garlic. Every good
Even my 6-year-old loves this. I used prepackaged rice and subbed diced tomatoes for the cranberries. Tomato sauce doesn’t need the extra sugar imho.
It was really good! I substituted the cranberries pecans and brown rice with raisins chickpeas and white rice. I forgot to add salt, pepper, and cheese, but the tomato sauce covered up my mistakes. Next time I’ll probably increase the amount of sauce for the tofu to get a sharper contrast between sour and sweet.
We will make it again but instead of green peppers we are going to try acorn squash.
I have never cooked with tofu but would like to have alternatives to eating meat at every dinner. My family really liked this recipe, it had so much flavor! I wasn’t sure about the dried cranberries so I used fewer than what was called for. Other than that , exactly as written. Delicious!!
I used red peppers because I think they’re sweeter than the green. Also I covered them in the oven with aluminum and left the dish for another 10 mins Great success and will definitely make it again! Thanks Allrecipes!
tried with couscous instead of brown rice- okay and edible. but will try next time with exact recipe.
Absolutely delicious! I did not have Worcestershire sauce so I substituted rice wine vinegar and Tahini sauce and it worked out great. I would put less brown sugar in the tomato sauce as it was a bit too sweet. I will definitely make it again. My boyfriend is a vegetarian and he loved it!!!!
Did not add tofu….& may even use a vegetarian meatball next time (I don’t care for the meatless crumbles). Will also come up with other veggies to stuff in the pepper. I loved stuffed peppers & the cranberries & nuts really drew me in!
Beyond my expectations.
My family loved this recipe!
We didn’t like it.
It is a good base for a vegan dinner but could have used some herbs, spices, and sautéed onion. Loved the cranberries. I used pistachios because that’s what I had. Sprinkled a little Colby Jack cheese to add some flavor. Will make it again because I want to add some of those extras I mentioned.
This was a little too weird for words. Made regular stuffed peppers for everyone else and this for me. It didn’t even taste like stuffed peppers.
I absolutely loved this recipe! Although there was quite a bit of changes I had to make when it came to meat and sauce but it was fantastic. The sweet taste of the cranberries with the green pepper was weirdly incredible. But I would not microwave the pepper as long because it came out a little soggy and I like crunchy.
It was really good the first night we had it but not as good leftover.
Great
Really did not enjoy this one. It was much too bland.
Stuffed peppers have always been a favorite of mine, so was excited to try this vegetarian version. The tofu had me a little iffy, I don’t like the texture, but dicing it and mixing it in with the rice made it perfect. I used meatless spaghetti sauce to top it. Very tasty! I froze left overs in individual bags, makes it easy for me to take for lunch, it microwaved well reheating it.
These are different and good. I particularly liked the pecans in the stuffing and the brown rice was good too. I would have liked the stuffing to be more moist, so next time I would either mix in some tomato sauce with the filling or add some veggie broth. Also, some black beans would have been a nice addition. The flavour that the tofu had was really good. Thanks!
This was wonderful! Everyone (including my meat loving father in law) loved it!