Nickel Allergy Friendly Classic Tofu Stuffed Peppers
Total time1 hr 5 min
Prep time20 min
Cook time45 min
4.8(5)
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Learn more →Ingredients
4 servings
- 4 large bell peppers (any color), halved lengthwise and seeded
- 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
- ¼ tsp black pepper
- ½ cup shredded mozzarella cheese
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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