Healthy Stuffed Bell Peppers Recipe
🕒 Cook Time: 45 minutes
🕒 Prep Time: 25 minutes
🕒 Total Time: 1 hour 10 minutes
🥘 Recipe Category: Lunch/Snacks
🔍 Keywords: Rice, Soy/Tofu, Beans, Vegetable, Weeknight, < 4 Hours, Easy
Description:
A fun and impressive way to eat healthy. Rice, vegetables, and tofu stuffed into bell peppers, covered with tomato soup and cheese, who could resist?
Nutritional Information (per serving):
- Calories: 247.5
- Fat Content: 3.9g
- Saturated Fat Content: 0.9g
- Cholesterol Content: 0mg
- Sodium Content: 1790.1mg
- Carbohydrate Content: 46.1g
- Fiber Content: 6.6g
- Sugar Content: 18g
- Protein Content: 11.2g
Ingredients:
- 4-6 bell peppers
- 1 onion
- 1/2 cup mushroom
- 1 cup cooked brown rice
- 1 block tofu
- 1 cup mixed vegetables
- 2 tablespoons shoyu (soy sauce)
- 1/4 cup tomato soup
- 1/2 cup cheese (your choice)
Instructions:
-
Prepare the Peppers:
- Slice the top off each bell pepper and remove all the seeds.
- Place the peppers in boiling water for about 3-5 minutes.
- Remove from the boiling water and shock under cold water. Set aside.
-
Prepare the Filling:
- In a large sauté pan, sauté the onions and mushrooms until tender.
- Add in the mixed vegetables and crumbled tofu.
- Pour in the shoyu and let simmer for about 2 minutes.
-
Assembly:
- Arrange the peppers in a baking dish.
- Fill each pepper with the tofu mixture. Any extra stuffing can be warmed up separately.
- Pour the tomato soup over each pepper.
- Sprinkle the peppers with cheese.
-
Baking:
- If desired, place the tops back on the peppers for an impressive presentation.
- Cover the baking dish with a lid.
- Bake at 350°F (175°C) for about 45 minutes, or until the peppers are somewhat tender and the cheese is melted.
Enjoy your Healthy Stuffed Bell Peppers as a delightful lunch or snack option! 🌶️🍲
