Stuffed Bell Pepper


2 large red, yellow, or orange bell peppers
1 tablespoon olive oil
1 onion, diced
2 small tomatoes, diced
Small bunch of fresh basil, chopped
4 cloves garlic, minced
1/2 pound tofu, pressed, drained, and finely chopped
2 teaspoons tamari
Salt and pepper, to taste
1/4 cup white wine


Cut tops off the peppers; reserve. Carefully scoop out the seeds. Rinse peppers; set aside. In a medium saute pan, heat olive oil. Add onion and cook, covered, until soft and translucent. Add tomato, basil, garlic, and tofu. Saute until well heated. Add tamari, salt, and pepper.

Place bell peppers on a well-greased pie plate and stuff each pepper with tofu mixture. Pour white wine over peppers and replace pepper tops on stuffed peppers. Bake at 350 degrees about 15 minutes, until peppers are cooked.


2 servings

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stuffed green pepper alertative

Cut out stem and removes seeds of as many peppers you wish to serve. Fry enough hamburger and chopped onions to half fill the peppers. Cook a box of Spanish Rice- a- roni with a large can of diced tomatoes. Either mix the meat mixture and the rice mixture together or layer the meat on the bottom of the peppers topped with the rice mixture and cover the hole in the pepper with a thick slice of the cheese of your choice, (cheddar is good) and bake for a few minutes in a shallow container to melt the cheese. You might also pour a can of tomato sauce over the peppers to bake. Serve and slice vertically.