Stuffed Peppers

Recipe from


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
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
2 teaspoons kosher salt
1 cup white Cheddar, shredded

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.

Note:

Kay Chun,

Meals Made Easy

December 2003
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