simplyrecipes.com
Vegetarian Stuffed Peppers
These easy vegetarian stuffed peppers are filled to the brim with brown rice, spinach, mushrooms, and tofu—an ideal weeknight meal.
Prep
30 min
Cook
1h 35m
Total
2h 5m
Serves
6
Instructions
- 01
Preheat oven to 400°F.
- 02
Bring a medium pot of water to a boil over high heat. Add the rice and boil until tender, about 40 minutes. Drain well. Set rice aside until you are ready to finish the filling.
- 03
Cut the tops off the bell peppers and pull out the seeds and membranes. Set the peppers upright in a 9x13-inch baking pan.
- 04
In a large skillet, heat the olive oil over medium-high. Add the onion and sauté until tender, about 5 minutes. Add the garlic, cumin, paprika, salt, pepper, carrots, celery, and mushrooms. Sauté for a minute and add the broth or water. Reduce the heat medium or medium low. You want the liquid to simmer, not boil. Cook until the vegetables are nearly tender, stirring regularly, about 10 minutes. Add a few tablespoons of water if the pan is dry. The filling should be moist, but not saucy. Remove from heat. Gently stir in 2 cups cooked rice, tofu, spinach, and lemon juice into the vegetables. Add the cheese and stir again to combine. Taste and add more salt, if needed.
- 05
Spoon the filling into the peppers, patting it down. It’s ok if the filling domes above the edge of the peppers a bit. You may have extra filling, which is tasty on its own.
- 06
Put the tops on the peppers and bake until they begin to wrinkle and are tender, 35 to 40 minutes. Serve warm. Did you love the recipe? Give us some stars and leave a comment below!
Nutrition
per serving
- Calories
- 228
- Protein
- 14g
- Carbs
- 18g
- Fat
- 13g
- Fiber
- 4g
- Sugar
- 4g
- Sat. fat
- 5g
- Sodium
- 438mg
- Cholesterol
- 26mg
Variations & swaps
Swaps and Substitutions
- This is such a flexible recipe, so feel free to tinker with it depending on your mood and what you have in your larder.
- Swap half or more of the button mushrooms with cremini, portabella, shiitake, or oyster mushrooms.
- Use other vegetables in place of the carrots or celery, such as diced fennel, zucchini, or broccoli.
- Add another leafy green instead of spinach, such as chard, kale, or collard greens. These are heartier greens, so give them a two-minute head start in the pan before you add the rice and tofu.
- Try another cheese such as sharp Cheddar, Havarti, aged Gouda, or crumbled feta.
- Use white rice instead of brown or give the peppers a dramatic look by using antioxidant-rich black rice.
- Try a different grain, such as barley, farro, or sorghum
- Use the filling to stuff smaller, spicier peppers such as large poblanos, knowing you will need to double the amount of peppers and split the peppers in half, filling both halves.
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