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Stuffed Peppers

Photo: Ann Stratton
Yield Serves 4


  • 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

How to Make It

  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.

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