Photo: Ann Stratton
Yield
Serves 4

How to Make It

Step 1

Cut a slit lengthwise down the sides of the chilies.

Step 2

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

Step 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

Step 4

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

Step 5

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

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