Stuffed Peppers

Recipe from Real Simple

More From Real Simple


  • 4 large poblano chilies
  • 1 14-ounce package soft tofu
  • 1 garlic clove, minced
  • 1 onion, finely chopped
  • 3 cups cooked rice, reheated
  • 1 tomato, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons fresh parsley, chopped
  • 2 teaspoons kosher salt
  • 1 cup white Cheddar, shredded
  • Coconut Rice with Winter Squash


  1. Cut a slit lengthwise down the sides of the chilies.
  2. Remove the seeds. Transfer the chilies to a baking sheet. In a
  3. large bowl, mash tofu. Add garlic, onion, rice, tomato, olive oil, parsley, and salt and mix well. Stuff the peppers with the rice filling and bake in a 450° F oven
  4. for 30 minutes. Top each pepper with 1/4 cup shredded white Cheddar
  5. and continue baking until the cheese melts, about 3 minutes more.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Stuffed Peppers Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy