Tofu & Herbs Stuffed Peppers Recipe
Looking for something to make your taste buds crave for more? This Stuffed Peppers recipe is what you want. A yummy Side Dish dish that I recommend to my friends is this recipe of Stuffed Peppers. There is no bigger sin than reading this recipe of Stuffed Peppers and not trying it out.
Ingredients
4 small to medium green peppers
4 sun-dried tomatoes
6 ounces firm tofu, drained
1/2 cup chopped onion
4 cloves garlic, chopped
1 teaspoon crushed dried oregano
1 teaspoon crushed dried basil
2 cups cooked brown rice
1/4 cup raisins
1 1/4 cup no salt tomato sauce
1 tablespoon + 2 teaspoons honey
pinch of cayenne pepper (optional)
Directions
Preheat oven to 350°F.
Cut tops from peppers, remove seeds and tough inner ribs and steam 4 minutes to soften slightly.
Remove peppers from steamer and invert to drain.
Place tomatoes in boiling water in steamer base and blanch 2 minutes.
Drain and chop.
Crumble tofu and combine in a skillet with onion and garlic.
Saute over medium high heat until tofu is dry.
Remove from heat and add sundried tomatoes, oregano, basil, brown rice, raisins, 1 cup tomato sauce and 1 tablespoon honey.
Mix well.
Fill peppers with tofu-rice mixture and stand upright in a baking pan.
Mix remaining 1/4 cup tomato sauce with remaining 2 teaspoons honey and a pinch of cayenne.
Spoon sauce on top of each pepper.
Pour hot water around peppers to a depth of about 1 inch and bake for 40 minutes, or until peppers are tender and sauce on top is thick.
Cut tops from peppers, remove seeds and tough inner ribs and steam 4 minutes to soften slightly.
Remove peppers from steamer and invert to drain.
Place tomatoes in boiling water in steamer base and blanch 2 minutes.
Drain and chop.
Crumble tofu and combine in a skillet with onion and garlic.
Saute over medium high heat until tofu is dry.
Remove from heat and add sundried tomatoes, oregano, basil, brown rice, raisins, 1 cup tomato sauce and 1 tablespoon honey.
Mix well.
Fill peppers with tofu-rice mixture and stand upright in a baking pan.
Mix remaining 1/4 cup tomato sauce with remaining 2 teaspoons honey and a pinch of cayenne.
Spoon sauce on top of each pepper.
Pour hot water around peppers to a depth of about 1 inch and bake for 40 minutes, or until peppers are tender and sauce on top is thick.
