What you’ll need:
- Two cups cooked rice
- One bag of cauliflower rice (optional-if you don’t use, double your rice)
- A large block of cultured tofu
- Six peppers (I prefer green but only had red)
- One eight oz. package of white mushrooms
- One jar of tomato sauce
- One onion
- 2-3 cloves of garlic
How to make it:
Crumble your cultured tofu (or regular tofu if you prefer that) and sprinkle around one tablespoon of olive oil and one teaspoon of salt. Bake at 400 degrees until lightly browned. You’ll need to stir it every few minutes to be sure it doesn’t stick.
Put your chopped onion in a pot with a small amount of water or olive oil and cook for a minute or two.
Chop the mushrooms and add them in along with the crushed or minced garlic.
Cut the tops off of your peppers and put them into a deep pan that can be covered. You can cut the bottoms off too, if they are wobbly.
Your tofu should be browning after ten minutes or so!
Cook up your rice. Once it’s done, I just pour the riced cauliflower into the pot and let it steam. Stir them together and add to your mushrooms and onion.
Add in a quarter of the jar of tomato sauce and the browned cultured tofu. I put kalamata olives in mine this time. Taste the filling to see if it needs salt or other spices to balance it out.
Stuff your peppers with the filling. Top the tomato sauce jar off with water to thin the sauce. Shake it up and pour it over your peppers.
Cover and bake at 400 degrees until your peppers are the desired softness. I like mine really soft! Really soft takes an hour or so.
This dish is low calorie and so delicious. Between the immune building garlic, the peppers, and the cultured tofu, it also really packs a healthy punch!