Real Simple Stuffed Peppers with Tofu and Cheese Rice

[Guest guest]

@@@@@

Real Simple Stuffed Peppers with Tofu and Cheese Rice

4 large poblano chilies

1 14-ounce package soft tofu

1 garlic clove, minced

1 onion, finely chopped

3 cups cooked rice, reheated

1 tomato, chopped

2 tablespoons olive oil

2 tablespoons fresh parsley, chopped

2 teaspoons kosher salt

1 cup white Cheddar, shredded

 

 

 

 

 

Cut a slit lengthwise down the sides of the chilies. Remove the seeds.

Transfer the chilies to a baking sheet. In a large bowl, mash tofu.

Add garlic, onion, rice, tomato, olive oil, parsley, and salt and mix

well. Stuff the peppers with the rice filling and bake in a 450° F

ovenfor 30 minutes. Top each pepper with 1/4 cup shredded white

Cheddar and continue baking until the cheese melts, about 3 minutes

more.

 

 

Yield: Serves 4

 

CALORIES 456(0% from fat); FAT 22g (sat 8g); PROTEIN 19mg; CHOLESTEROL

30mg; CALCIUM 351mg; SODIUM 1347mg; FIBER 5g; CARBOHYDRATE 49g; IRON

5mg

Source: Real Simple, DECEMBER 2003

Formatted by Chupa Babi in MC: 12.05.03

 

ChupaNote: I used Pepper Jack instead of Cheddar. And I marinated the

tofu overnight in a bottled salsa. Also used two cloves of elephant

ear garlic (never enought garlic!!!!)

 

-----