• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Tofu-Stuffed Peppers on the Grill

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 4 lg Green bell peppers
  • 1 lg Onion; diced
  • 3 Cloves garlic; minced
  • 12 oz Tofu; crumbled
  • 2 ts Olive oil; may be tripled
  • 8 oz Sliced mushrooms
  • 4 Roma tomatoes
  • 1 ts Minced fresh marjoram
  • 1/2 ts Salt; or more to taste
  • 1 ts Fresh oregano
  • 1 tb Soy sauce
  • 14 oz Stewed tomatoes
  • 1 c Cooked brown rice
  • 1/2 c Water
  • Freshly ground black pepper
  • Parmesan cheese; or sour
  • -cream, optional garnish


1. Texturize and crumb the tofu - see tips.

2. Meanwhile preheat a gas grill to medium-high or build a fire in a kettle

3. With a small paring knife, cut off the tops of the green peppers and
scoop out all seeds and inner membrane. Place whole peppers on the grill
for about 5 minutes total, turning them every 2 minutes until are lightly
charred but not overly softened. Set aside to cool.

4. In a large skillet on the stove or on the (gas) grill, saute the onion,
garlic and tofu in olive oil, about 4 to 5 minutes. Add the mushrooms, 3
Roma tomatoes, diced, marjoram, salt, and oregano. Saute for another 3 to 5
minutes. Add the soy sauce, stewed tomatoes, and the rice. Stir to mix;
remove from heat.

5. Fill each pepper with this mixture, pushing down gently with a spoon to
make more space for the stuffing. Quarter the remaining Roma tomato and
wedge one quarter into the top of each pepper. Place the peppers in a
2-quart baking dish and pour the remaining tomato mixture around the
peppers. Add the water and black pepper; cover with aluminum foil.

6. Place on the grill and cook over indirect heat for 20 to 25 minutes or
until peppers feel fork-tender but not mushy. Spoon the extra sauce over
the peppers and garnish to serve.

EACH: 232 cals, 8g fat; 197 cals, 4g fat with reduced fat tofu. (est by

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