Stuffed Peppers
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
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
Coconut Rice with Winter Squash
Instructions
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 oven
for 30 minutes. Top each pepper with 1/4 cup shredded white Cheddar
and continue baking until the cheese melts, about 3 minutes more.
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