Friday, September 26, 2014

Tofu + Rice Stuffed Peppers

2/3 cup dry rice
12 oz extra firm tofu
4 bell peppers
1 medium onion, minced
1 medium carrot, shredded
1 cup kale or baby spinach
1 cup vegetable broth
2 cloves garlic, minced
extra herb seasoning

Preheat over to 350 degrees. Cook the rice to package instructions and set aside. Cut the tops off the bell peppers and remove seeds, set aside. In a pan over medium heat, combine the tofu, onion, carrot, kale, and garlic and sauté in the vegetable broth until vegetables are tender and liquid has been absorbed. After vegetables and tofu have finished cooking, combine with rice and seasoning. Pack the mixture evenly into the bell peppers. Place in casserole dish, cover with foil, and bake for 30 minutes.

Adapted From

4 stuffed peppers
200 calories  |  5g fat  |  30g carbs  |  11g protein