Tag Archives: Tofu Stuffed Peppers

Tofu Stuffed Peppers

I actually went into my kitchen today. Turns out kitchens are actually functional rooms in which you can make things called “meals” with appliances called “ovens.” To think I’ve been living with one of these rooms in my house all my life and I’m just figuring this out.

Fun fact about my mom: She used to turn the oven on and keep the door open to keep herself warm while she was eating breakfast.

I had already planned on baking something later today, so I figured while the oven was already on, I should just make everything I had in the kitchen that required an oven. Which was exactly 2 things.

First up, hub’s self-proclaimed “second favorite food” ever. Pigs in a blanket bites.

I gotta start simple, folks. Plus, these things keep the hubs from asking me what there is to eat every 2 hours for at least a day and a half.

Next up is a variation on this little lady’s recipe. I made Tofu Stuffed Peppers. Every now and then I like to surprise myself and not go through a drive through or use the microwave. It makes me feel all accomplished and then you get a random a food post out of nowhere because I’m all proud and junk.

The recipe called for lentils, which hubs hates, so I decided to change it up a bit.

In da peppers:

  • Extra firm tofu
  • Diced onions
  • Mushrooms
  • Salt/pepper
  • Basil
  • Garlic
  • Taco seasoning (for a little kick)

I halved the peppers and baked them for 20 minutes at 325 degrees (instead of 400 degrees).

While the peppers were baking, I sautéed the onions and mushrooms with the seasoning. I added the tofu once the onions and mushrooms were done. I have no idea how long I sautéed the mixture after that. So, let’s go with “until it’s really brown.”

Once the peppers were done, I stuffed them with the tofu filling.

I added some tomato sauce and cheese on top and then baked for another 20 minutes.

They came out really good. Even hubs like them, but suggested I add ricotta cheese to the mixture next time instead of the shredded cheese on top. Which of course makes sense because then the mixture sticks together and doesn’t come pouring out of the pepper once you cut into it.

This is why I’m not a cook. Because I can’t think of these things on my own.


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