Low Sodium Classic Tofu Stuffed Peppers

Total time1 hr 5 min

Prep time20 min

Cook time45 min

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Ingredients

4 servings

4 large bell peppers (any color), halved lengthwise and seeded
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2 tbsp olive oil, divided
1 lb firm tofu, drained and pressed
1 small yellow onion, finely diced
3 garlic cloves, minced
1 can (14.5 oz) diced tomatoes, drained
1 ½ cups cooked white rice
2 tbsp tomato paste
1 tsp smoked paprika
1 tsp ground cumin
½ tsp dried oregano
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
½ cup shredded mozzarella cheese
Chef's tip
Use low-moisture mozzarella and shred before measuring.

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Arrange the pepper halves cut-side up in a 9x13-inch baking dish. Brush the inside of each pepper with 1 tbsp of the olive oil and season lightly with salt.
2
Heat the remaining 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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