Tofu Stuffed Bell Peppers
Transform your weeknight dinner with these vibrant and protein-packed Tofu Stuffed Bell Peppers! This wholesome, plant-based recipe combines the goodness of firm tofu, nutrient-rich quinoa, and a medley of sautéed vegetables like zucchini and carrots, all seasoned with smoky paprika and fragrant oregano. The colorful bell peppers not only act as edible bowls but also add natural sweetness that perfectly complements the savory filling. Top it all off with shredded vegan cheese for an optional creamy finish. Ready in just an hour, this easy-to-make dish is baked to tender perfection, making it the perfect choice for a healthy, high-protein vegan meal. Serve these stuffed peppers as a satisfying main dish or pair them with a side salad for a complete dinner that’s as nourishing as it is delicious. Keywords: tofu stuffed bell peppers, vegan stuffed peppers, plant-based dinner recipes, high-protein vegan recipes, easy healthy dinners.
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Recipe Information
Ingredients
- 4 pieces Bell peppers
- 14 ounces Firm tofu
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 cloves Garlic
- 1 small Zucchini
- 1 small Carrot
- 1 cup Cooked quinoa
- 2 tablespoons Tomato paste
- 1 tablespoon Soy sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Shredded vegan cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
Drain the tofu and press it between two plates (or using a tofu press) to remove excess water. Crumble the tofu into small pieces and set aside.
Heat olive oil in a large skillet over medium heat. Finely chop the onion and garlic, then sauté them for 2-3 minutes or until softened.
Dice the zucchini and grate the carrot. Add them to the skillet and cook for 4-5 minutes until tender.
Stir in the crumbled tofu, cooked quinoa, tomato paste, soy sauce, smoked paprika, oregano, salt, and black pepper. Cook for an additional 5 minutes, stirring well to combine.
Taste the filling and adjust seasonings if necessary.
Stuff the prepared bell peppers with the tofu mixture, pressing it down gently to pack it in.
If using, sprinkle shredded vegan cheese on top of the peppers.
Place the stuffed peppers in a baking dish and add a small amount of water (about 1/4 cup) to the bottom of the dish to prevent sticking.
Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are slightly browned.
Remove from the oven and allow the peppers to cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 521 mg | 23% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 9.0 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 806 mg | 62% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 803 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
