Tofu-Stuffed Peppers on the Grill



  • Prep Time: N/A
  • Cooking Time: N/A

Tofu-Stuffed Peppers on the Grill

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

1. Texturize and crumb the tofu - see tips.

2. Meanwhile preheat a gas grill to medium-high or build a fire in a kettle
grill.

3. With a small paring knife, cut off the tops of the green peppers and
scoop out all seeds and inner membrane. Place whole peppers on the grill
for about 5 minutes total, turning them every 2 minutes until are lightly
charred but not overly softened. Set aside to cool.

4. In a large skillet on the stove or on the (gas) grill, saute the onion,
garlic and tofu in olive oil, about 4 to 5 minutes. Add the mushrooms, 3
Roma tomatoes, diced, marjoram, salt, and oregano. Saute for another 3 to 5
minutes. Add the soy sauce, stewed tomatoes, and the rice. Stir to mix;
remove from heat.

5. Fill each pepper with this mixture, pushing down gently with a spoon to
make more space for the stuffing. Quarter the remaining Roma tomato and
wedge one quarter into the top of each pepper. Place the peppers in a
2-quart baking dish and pour the remaining tomato mixture around the
peppers. Add the water and black pepper; cover with aluminum foil.

6. Place on the grill and cook over indirect heat for 20 to 25 minutes or
until peppers feel fork-tender but not mushy. Spoon the extra sauce over
the peppers and garnish to serve.

EACH: 232 cals, 8g fat; 197 cals, 4g fat with reduced fat tofu. (est by
MasterCook)

Ingredients:

4 lg Green bell peppers
1 lg Onion; diced
3 Cloves garlic; minced
12 oz Tofu; crumbled
2 ts Olive oil; may be tripled
8 oz Sliced mushrooms
4 Roma tomatoes
1 ts Minced fresh marjoram
1/2 ts Salt; or more to taste
1 ts Fresh oregano
1 tb Soy sauce
14 oz Stewed tomatoes
1 c Cooked brown rice
1/2 c Water
Freshly ground black pepper
Parmesan cheese; or sour
-cream, optional garnish

Serves:

4 servings 		 
Flag as inappropriate