• 6servings
  • 70minutes
  • 257calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 bell peppers (seeded and tops removed)

  2. 4 garlic cloves (pressed)

  3. 1 (14 ounce) package organic tofu (pressed and diced)

  4. 2 tablespoons coconut oil

  5. 2 tablespoons fresh garlic chives (chopped)

  6. 2 tablespoons fresh oregano leaves

  7. cup red wine (you can use more if you want)

  8. 1 (24 ounce) jar marinara sauce

  9. salt

  10. pepper

  11. 1 (10 ounce) package vegan monterey jack cheese (Shredded)

  12. 18 small tomatoes , slices (I used Roma Paste tomatoes)

Instructions Jump to Ingredients ↑

  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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