Stuffed Peppers With Tofu and Seasoned Wild Rice (Dairy Free)

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“For the wild rice, I used my recipe: You should make it before starting the recipe so it's ready to use when you need it. You could even do it the day before it you wanted to. Just refrigerate the rice until you're ready to use it. This is a really tasty dish especially with the wild rice instead of plain rice. To press the tofu, I put it under a tin foil coated brick for 20 minutes on one side and 15 on the other. It is good to get the liquid out if you don't want to add moisture to the recipe. Note: I didn't add the cooking time for the rice to this recipe.”
1hr 10mins
6 stuffed peppers

Ingredients Nutrition


  1. Remove the tops of the bell peppers and clean them out. Set aside.
  2. Keep the extra pieces from the top for another recipe.
  3. Have you rice ready at this point.
  4. In a large saute pan heat the coconut oil. Add the pressed tofu, garlic, garlic chives and oregano and cook on medium low. Saute for about 5 minutes. Add the wine and de-glaze the pan. I used a heavy stainless steel pan that things stick to, so the wine did the job perfectly. If you use a non-stick pan you can still add the wine or leave it out. Scrape the bits of tofu off the saute pan.
  5. Saute the garlic and tofu until the tofu turns light brown. Add the marinara sauce and saute for about 4-5 minutes.
  6. At this point you should turn the oven on to 350'F.
  7. Now get your prepared peppers. In the bottom of the pepper add some of the cooked rice. Pat it down. Divide the tofu tomato mixture up into each of the peppers. If you have room add more rice and then more sauce. Put 3 slices of tomato on top of the mixture. Top with the shredded vegan cheese.
  8. I put my peppers in a parchment lined 9x13" baking dish.
  9. Bake for 45 minutes in the preheated oven. The cheese should be nicely melted by then.
  10. Serve warm.
  11. Bon Appetit!

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