Recipe courtesy of Katie Lee Biegel
Southwest-Style Tofu Stuffed Peppers
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- Level: Easy
- Total: 1 hr 20 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 744
- Total Fat
- 23 g
- Saturated Fat
- 4 g
- Carbohydrates
- 116 g
- Dietary Fiber
- 11 g
- Sugar
- 16 g
- Protein
- 25 g
- Cholesterol
- 4 mg
- Sodium
- 1454 mg
When Ryan and I were dating I bought a bunch of peppers at a farmstand, then made a very large portion of stuffed peppers. I used them several different ways for leftovers until he said, no more stuffed peppers! They were banished from our home menu for many years (I even put it in my wedding vows that I would not make him eat stuffed peppers again). Until this recipe. He has given this one his seal of approval!
- Level: Easy
- Total: 1 hr 20 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 744
- Total Fat
- 23 g
- Saturated Fat
- 4 g
- Carbohydrates
- 116 g
- Dietary Fiber
- 11 g
- Sugar
- 16 g
- Protein
- 25 g
- Cholesterol
- 4 mg
- Sodium
- 1454 mg
Ingredients
Jeff Mauro’s Meal Prep Tofu Recipe:
Southwest-Style Tofu Stuffed Peppers:
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Directions
- Make Jeff Mauro’s meal prep tofu recipe: Place the mushrooms, shallot and cashews in the bowl of a food processor fitted with the blade attachment. Pulse until chopped, about 10 times. Add in the torn pieces of tofu and pulse another 10 times or so, until the mixture is the consistency of ground beef. Transfer to a large bowl and toss with the cornstarch and salt.
- Heat a large 12-inch nonstick skillet over high heat and add the avocado oil. Add the tofu mixture in one layer and cook for 5 minutes undisturbed to allow it to become golden brown. Stir the tofu and cook again on the second side another 5 minutes, until browned. Leave it in the skillet to prepare the stuffed peppers.
- For the Southwest-style tofu stuffed peppers: Preheat the oven to 400 degrees F. Trim the bell peppers on the bottom slightly so they sit flat. Carve out the top of the peppers and scrape out the ribs and seeds. Place in a 9-by-13-inch baking dish.
- Move the tofu to the side of the pan and add the jalapeño, scallions, garlic, chili powder, cumin, salt and pepper to taste. Cook over medium-high until softened, about 2 minutes, then stir in the chipotle in adobo and sauce as well as the tomato sauce and stir to coat.
- Add the rice and cilantro and toss to combine. Scoop the mixture into each pepper. Drizzle the tops of the peppers with the avocado oil and bake until the peppers are just tender and lightly golden brown on top, about 40 minutes.
- Allow to cool for 10 minutes before serving. Garnish with cilantro leaves and cotija and serve with lime wedges.
