My middle son called his brother and told him he was coming home for the weekend. So, I decided more than seeing us, he'd love to see a home cooked meal. He's away at college and though I know he isn't starving, there is nothing like coming home to your mama's food.
If you follow the blog you'll know I'm about a couple of things - quality food, interesting ingredients and using what is already in the fridge. This one was a no brainer - I had all three.
My husband and I spent a day in Walnut Creek, Ohio and we brought home some beautiful bell peppers.
I had some black rice (a good source of antioxidants with 8.5 grams of protein) and tofu…
You want to make sure the bell peppers are cooked before you bake them. My favorite way is to lightly rub olive oil on the outside and inside of the bell pepper and chargrill it on all sides.
But some times I don't have that luxury - cold weather - don't feel like walking outside…so I boil the prepared bell pepper for 5-7 minutes.
I don't put a sauce on top, just the bottom. But it's your taste buds, do what you need to do.
Tofu Stuffed Bell Peppers
1 Package Extra Firm Tofu
4 Bell Peppers (red, orange and yellow peppers are sweeter than green peppers)
1 4.2 Oz Box Long Grain Wild Rice
1 Cup Black Rice
2 Cups Vegetable Stock
11 Oz Tomato Juice
1 Medium Red Onion
1 Teaspoon Olive Oil
1 Teaspoon Salt (plus salt for boiling water)
1/4 Teaspoon Black Pepper
1 Cup Prepared Tomato Sauce
1/2 Cup Grated Parmesan Cheese
Preheat the oven to 350 degrees.
Cook the black rice according to directions, replace water with the vegetable stock. Cooking time is approximately 40 minutes; half way through the cooking process add the tomato juice and the long grain and black rice.
While the rice is cooking, slice the tops off the bell peppers, core, seed and clean. Keep the top part (not the stem) and roughly chop. Set the whole part aside. Chop the red onion. Dice the tofu. Place the olive oil in a pan, add the red onion, tofu and chopped bell pepper. Sprinkle on the salt and pepper. Sweat the tofu, bell pepper and red onions. Add this mixture to your rice once the rice is cooked.
Boil a large pot of salted water. Add the whole bell pepper and cook for 5-7 minutes. Remove the bell peppers and let the water drain off.
Place the prepared tomato sauce in the bottom of a cooking dish. Place the whole bell peppers on top. Stuff the bell peppers with the rice mixture, add the parmesan cheese and bake at 350 degrees for 25 minutes.