One of my favorite ways to make stuffed green peppers is to use savory and sweet ingredients. I just love how that combination makes flavors stand out in such a unique way.
This particular stuffed peppers recipe was inspired by a Peruvian dish called Caigua Rellena. I used to love my grandma’s version. To replicate some of those flavors, I’m using tofu as a meat replacement, parsley, olives, and raisins for that touch of sweetness! The original recipe calls for a vegetable that's not easy to find in the US, but green bell pepper would do!
Now that the holidays are around the corner, we can all use stuffing recipes. I think this would work great for that too. I would probably garnish it with some crushed walnuts for a more holiday feel.
These healthy stuffed peppers are filling and so tasty! Perfectly seasoned with plenty of spices. The savory and sweet ingredients make this recipe so unique. Serve it as is or with a side of brown rice.
Yield: 4 servings
Prep time: 10 min
Cooking time: 50 min
Total time: 60 min
3 green bell peppers
1 block tofu
1 red onion
2 cloves garlic
1 diced tomato can (15 oz)
⅓ cup raisins
⅓ cup black olives
1 bunch parsley
1 tbsp cornstarch
1 tsp cumin
1 tsp paprika
½ tsp oregano
½ tsp salt and pepper
A drizzle of olive oil
Finely dice the onion.
Finely chop the cloves of garlic.
Chop the olives into thin slices.
Roughly chop the parsley leaves.
Press the tofu to drain as much water as possible. Crumble into bite-sized pieces using your hands or a fork.
To a bowl, add the tofu pieces, 1 tbsp of cornstarch, and salt to taste. Mix to combine
Heat a pan. Once it’s hot, add a drizzle of olive oil and the tofu pieces. Cook for 5 min without stirring. Stir and cook for another 5 min. This process slightly browns the tofu and creates some texture.
Heat a pot. Once it’s hot, add a drizzle of olive oil. Add the onion, garlic, cumin, paprika, oregano, salt, and pepper. Saute for 5 min or until the onion becomes translucent.
Add ½ of the tomato can and the previously pan-fried tofu. Cook uncovered for 10 min.
Add the raisins, black olives, and a handful of parley. Cook for 5 min. Turn off the heat, transfer it to a bowl, and set aside.
Cut the tip of the bell peppers off and remove the core. Stuff the pepper with the mixture and cover it with the tip.
To the empty pot, add ½ of the tomato can and pepper. Place the peppers in the pot, cover with a lid, and cook on low heat for 20 min. That’s it! Serve on its own or with a side of brown rice.
Store in airtight containers for a week in the fridge.
For a spicy version, add ½ tsp of chili flakes to the seasoning.
$14.00. This takes into account the measurements listed in the ingredients section and for the main ingredients only. It does not include seasoning.
*Bell peppers are very high in vitamin C, with a single one providing up to 169% of the RDI. Other vitamins and minerals in bell peppers include vitamin K1, vitamin E, vitamin A, folate, and potassium. Like other fruits and vegetables, bell peppers may have many health benefits. These include improved eye health and reduced risk of anemia.
*Tofu is a food made of condensed soy milk that is pressed into solid white blocks in a process quite similar to cheesemaking.
It’s high in protein and contains all of the essential amino acids your body needs. It provides fats, carbs, and a wide variety of vitamins and minerals.
Whole soy foods like tofu can improve several markers of heart health. This may lead to a reduced risk of heart disease.
Did you try this vegan stuffed green peppers recipe?
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