Stuffed Peppers: Tofu and rice stuffed peppers | Submitted By: N1COLE

Uncooked 1 rice2 cups of coffee cup tablespoons olive oil1 water2 Clove garlic, minced1 (12 ounce) package firm tofu, extra-dried and diced1 1/4 cups of marinara sauce, dividedsalt to tasteground pepper, red bell peppers taste2 half seeded2 Orange bell peppers, halved and seeded2 cups shredded mozzarella cheese8 slices tomatoPlace rice and water in a pot and boiled. Cover, reduce heat to low and simmer 45 minutes, or until tender. Heat the olive oil in a skillet on medium heat and stir in garlic and tofu. Cook about 5 minutes. Mix in 1/4 Cup marinara sauce, season with salt and pepper and continue to cook and stir until tofu is evenly Brown. Preheat oven to 350 degrees F (175 degrees C). Using a wooden a spoon or spatula, press an equal quantity of rice at each Pepper half. Layer the remaining rice with marinara sauce and 1/2 of cheese. Press equal amounts of tofu pepper in half. Place tomato slices (1) in each pepper and top with remaining mozzarella peppers. Arrange stuffed peppers in a baking dish. Bake 25 minutes in the preheated oven until cheese is melted. Serves 1/2 of each color pepper in each person. Quantity per serving Calories: 554 | Total Fat: 25 g | Cholesterol: 18 mg Powered by ESHA nutrient database

Servings per prescription: 4

Amount per serving

Calories: 554

Total Fat: 25 g cholesterol: 38 mg sodium: 913 mg total Carbs: 56.1 g dietary fibres: 7.8 g protein: 28. VIEW 5 g LEPTOMEREiS DIET
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