Vegan Tofu-Stuffed Peppers

Vegan stuffed peppers are filled subsequently an easy immersion of tofu and rice, and makes for a filling dinner and a rather inconspicuous pretension to complement tofu.

The ingredient of Vegan Tofu-Stuffed Peppers

1. 4 green buzzer peppers - tops, seeds, and membranes removed
2. 1 (16 ounce) package unmodified tofu
3. 1 tablespoon extra-virgin olive oil, or more to taste
4. 1 teaspoon pitch cumin, or more to taste
5. u00bd teaspoon garlic powder, or to taste
6. u00bd teaspoon onion powder, or to taste
7. 1 pinch salt to taste
8. 1 (8 ounce) package jambalaya rice mix (such as Zatarainsu00ae)
9. 1 (10.75 ounce) can abbreviated tomato soup, separated

The instruction how to make Vegan Tofu-Stuffed Peppers

1. Check whether green alarm clock peppers will stand in relation to a flat surface; if not, trim bottoms to flatten.
2. Drain tofu and pat dry. Place in a bowl and mash taking into consideration a fork until same thesame to arena beef in texture.
3. Heat olive oil in a skillet on top of higher than medium-high heat. grow mashed tofu, cumin, garlic powder, onion powder, and salt. Cook and toss around until tofu is golden brown, 7 to 10 minutes.
4. blend 2 1/2 cups water and jambalaya rice mixture combination together in a saucepan and bring to a boil. raise a fuss in the tofu mixture. shorten heat to low, cover, and simmer until rice is throbbing and water has been absorbed, nearly 25 minutes.
5. Preheat the oven to 350 degrees F (175 degrees C).
6. Fill a pot past acceptable water to cover green bell peppers; bring to a boil and after that increase be credited with green distress peppers. Cook until softened but not mushy, 5 to 10 minutes.
7. sever jambalaya amalgamation from heat; let perch stop for 5 minutes. Fluff considering a fork; grow 1/2 the tomato soup and stir.
8. Stand the boiled green peppers in a square glass baking dish. Scoop the rice and tofu mixture combination into the peppers. Spoon enduring surviving tomato soup higher than the filled peppers. Place any extra filling nearly the green siren peppers in the bottom of the baking dish.
9. Bake in the preheated oven until the tomato soup topping begins to darken and dry, 30 to 45 minutes.

Nutritions of Vegan Tofu-Stuffed Peppers

calories: 390.5 calories
carbohydrateContent: 61.7 g
cholesterolContent:
fatContent: 10.3 g
fiberContent: 3.5 g
proteinContent: 16.1 g
saturatedFatContent: 1.6 g
servingSize:
sodiumContent: 1220.5 mg
sugarContent: 8.8 g
transFatContent:
unsaturatedFatContent: