Easy Stuffed Peppers

This easy and healthful recipe makes an attractive presentation and is a creative way to get both kids and picky adults to eat their vegetables!

Thanks to Beth Panther, Illinois Benedictine University Dietetic Intern, for sharing this recipe!

4 whole bell peppers, about 1/4-inch cut off the top, seeded, tops diced
2 cups cooked brown rice
1/2 cup part-skim mozzarella cheese
1 cup salsa
3 Roma tomatoes, diced, with seeds*
1 small onion, diced
1/2 cup firm tofu, crumbled

Preheat oven to 350 degrees F. Mix rice, salsa, onion, tomatoes, diced peppers, and tofu. Place this filling into the whole peppers. Top with mozzarella cheese. Bake in preheated oven until cheese is golden brown, about 45 minutes.

Serves 4.

*Note: If substituting CSA tomatoes, squeeze out some of the juice first. But don’t throw the juice away; save it for stock or sauces, or just drink it!

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