Vegan Stuffed Peppers
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bell peppers stuffed with seasoned tofu that mimics ground beef mixed with rice and tomato sauce. Plant-based but satisfying, these work for both weeknights and holiday tables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 large bell peppers (any color)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1 yellow onion (chopped)
- 4 cloves garlic (minced or pressed)
- 1 block (12 oz/ 350 g) extra-firm tofu (drained (no need to press))
- 2 tablespoons dark soy sauce ((see notes for subs))
- 1 1/2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 cup tomato sauce
- 1 cup cooked rice, quinoa, or peferred grain
- 1 cup shredded vegan cheese ((optional for topping))
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 454mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 375mg
- Calcium
- 188mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 454MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.