Tofu-Stuffed Bell Peppers
These vibrant bell peppers are stuffed with a flavorful mix of firm tofu and vegetables, making for a quick, high-protein, and low-calorie meal.
10 min
Prep
15 min
Cook
4
Serves
400
Calories
Macros · per serving
34g protein
45g carbs
12g fat
Ingredients
For 4 servings
- 800 g firm tofu
- 4 red bell pepper
- 1 cup brown rice
- 2 cups frozen mixed vegetables
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 onion
- black pepper — to taste
- salt — to taste
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Cook the brown rice according to package instructions.
- 3
Slice the tops off the bell peppers and remove the seeds, then place them on a baking sheet.
- 4
Dice the onion and mince the garlic.
- 5
In a large pan over medium heat, warm the olive oil and sauté the onion and garlic until translucent, about 3 minutes.
- 6
Crumble the firm tofu into the pan and cook for another 5 minutes, stirring frequently.
- 7
Add the frozen mixed vegetables to the pan and stir until heated through, about 3 more minutes.
- 8
Mix in the cooked brown rice and soy sauce, then season with salt and black pepper to taste.
- 9
Stuff each bell pepper with the tofu mixture.
- 10
Bake the stuffed peppers in the oven for 10-15 minutes, until the peppers are slightly tender.
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