Stuffed Italian Bell Peppers

Sweet red bell peppers stuffed with a savory Italian-seasoned tofu crumble, riced cauliflower, and crushed tomatoes, baked until tender.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 8
• Cuisine: Italian
• Difficulty: Medium
• Cost: $5.06/serving

Dietary

• Vegetarian
• Gluten-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Calorie
• Low-Carb
• Low-Saturated-Fat
• High-Protein
• Kosher
• Low-Cholesterol
• High-Fiber

Tags

• bake
• comfort food
• healthy
• savory

Ingredients

• 8 red bell peppers (large, hollowed)
• 4 package tofu (crumbled)
• 1 tablespoon olive oil
• 2 package riced cauliflower (thawed)
• 1 can crushed tomatoes (no-salt-added)
• 2 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 0.75 teaspoon salt
• 0.5 cup Parmesan cheese (grated)

Instructions

1. Preheat your oven to 375 degrees F. Stand the 8 hollowed red bell peppers upright in a 9x13-inch baking dish.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the crumbled tofu, 2 tablespoons of Italian seasoning, 1 teaspoon of garlic powder, and 3/4 teaspoon of salt, cooking for 6 minutes until heated through and lightly colored.
3. Stir in the thawed riced cauliflower and 1 can of crushed tomatoes, cooking for 3 minutes until well combined into a thick stuffing.
4. Spoon the savory filling generously into each prepared pepper cavity. Sprinkle the tops evenly with 1/2 cup of grated Parmesan cheese.
5. Pour 1/4 cup of water into the bottom of the baking dish, cover tightly with foil, and bake for 25 minutes. Remove foil and bake an additional 10 minutes until the peppers are tender and the tops are golden.

Notes

Covering the baking dish with foil steams the peppers so they soften without drying out.

Nutrition (per serving)

• Calories: 385
• Protein: 32.3 g
• Carbohydrates: 27 g
• Fat: 16.2 g
• Fiber: 10.2 g
• Sodium: 557 mg
• Saturated Fat: 3.1 g
• Sugar: 15.6 g
• Cholesterol: 8 mg