Healthy Stuffed Bell Peppers
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 4 -6 bell peppers
- 1 onion, chopped fine
- 1⁄2 cup mushroom, chopped fine
- 1 cup cooked brown rice
- 1 cup mixed vegetables (canned or frozen are o.k., cook "or" nuke them as normal)
- 1 cup tofu, crumbled with your hands
- 2 (10 1/2 ounce) cans tomato soup
- 1⁄4 cup shoyu (soy sauce)
- 1⁄2 cup low-fat cheese, grated
directions
- To prepare the peppers: Slice the top off and remove all the seeds.
- Place the peppers in boiling water for about 3-5 minutes.
- Remove from the boiling water and shock under cold water.
- Put aside.
- Saute the onions and mushrooms in a big saute pan until tender.
- Add in the mixed vegetables and the tofu.
- Add the shoyu and let simmer for about 2 minutes.
- Arrange the peppers in a baking dish.
- Fill each pepper with the tofu mixture (extra stuffing is great on its own, Just warm it up).
- Pour the tomato soup over each pepper.
- Sprinkle the peppers with cheese.
- If you like, you can put the tops back on for an impressive presentation.
- Put the lid on the baking dish and bake at 350 for about 45 minutes (until the peppers are somewhat tender and the cheese is all melted).
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Reviews
-
I'm not going to give this any stars until I make it again because I messed it up. I had put them together the night before but we didn't get around to eating them the next day, so I stuck them in the freezer for a few days. When I finally baked them, they were really soggy. In retrospect, perhaps my mistake was that I let them thaw before baking. Maybe they would have been better if I had baked them right out of the freezer. Anyway, I think they would have been really good if not so soggy, so I just didn't want anybody else to make the same mistake!