Tofu Veggie Stuffed Peppers
I believe that an all veggie stuffed pepper recipes are a great opportunity to get creative. Since this recipe uses fresh, vibrant, and robust flavors, the ingredient list is simple and grain-, gluten-, and dairy-free! Standard stuffed peppers recipes often contain rice, cheese, and bread crumbs, but this recipe does not. I challenge you to make this recipe once and you will see that the “stuffed pepper standard” need not apply! Recipes and photos contributed by Joelle Amiot, from JarOHoney.
- 8 ounce extra-firm sprouted organic tofu
- 1 teaspoon raw organic unrefined coconut oil
- 4 large organic bell peppers, any mixture of colors
- 1/4 cup medium organic yellow onion, diced
- 4 large cloves organic garlic, peeled and finely chopped
- 2 medium organic zucchini squash, cut into large dice
- 1 medium organic jalapeño pepper, stemmed, seeded, and finely chopped
- Salt and freshly ground pepper to taste
- 1/2 cup filtered water
Cut the tofu into medium cubes. In a large wok, heat the oil on high until melted. Add the tofu and stir-fry until all sides are golden brown. Remove from the heat and place in a large mixing bowl. sides and cut the tops off 1/2 inch below the stem. Then, cut the pepper in half lengthwise. Chop the pepper flesh that’s left from the top and discard the stems. Add the chopped pepper to the mixing bowl.
Lay each bell pepper on its side and cut the tops off 1/2 inch below the stem. Then, cut each pepper in half lengthwise. Chop the pepper flesh that’s left from the top and discard the stem. Add the chopped pepper to the mixing bowl.
Add the onion, garlic, zucchini and jalapeño, and mix together well. Season with salt and pepper.
Lay a large steaming basket in a wok or steep-sided stir-fry pan. Arrange the pepper halves cut side up so they will hold the stuffing without tipping over. Divide the stuffing among each pepper half. Pick up any ingredients that may fall out and put them back into the pepper halves.
Add the water to the bottom of the wok or pan and cover. Place over high heat and steam for 10 minutes until the pepper is semi-soft, or to your liking. Gently remove from the wok and serve.
CHEF’S TIP: Always choose vibrant, blemish free and firm peppers. I like to pick colorful ones like orange, red and yellow bell peppers because they contain more vitamin C and flavor than green peppers. Also I use extra firm sprouted organic tofu, I think it has the best texture and flavor.
Per Serving: 135 calories; 5.1g fat; 13.4mg sodium; 730.7mg potassium; 18g carbs; 5.3g fiber; 2.7g sugar; 8.4g protein