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Photo: Ann Stratton Photo by: Photo: Ann Stratton

Stuffed Peppers

Real Simple DECEMBER 2003

  • Yield: Serves 4

Ingredients

  • 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

Preparation

Cut a slit lengthwise down the sides of the chilies.

Remove the seeds. Transfer the chilies to a baking sheet. In a

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

for 30 minutes. Top each pepper with 1/4 cup shredded white Cheddar

and continue baking until the cheese melts, about 3 minutes more.

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Stuffed Peppers recipe

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