Vegetarian stuffed peppers are filled to the brim with brown rice spinach mushrooms and tofu: an ideal weeknight meal.
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Vegetarian stuffed peppers
Comfort is key in this dish: warm rice with cheese mushrooms and cubed tofu seasoned with cumin and paprika and nestled in a red bell pepper that's tender enough to slice easily.
The peppers are warm and filling and incredibly healthy. It’s the kind of dish I reach for when I want something comforting but don’t want to fall into a food coma. Trust me these stuffed peppers promise a very satisfying dinner whether you’re a committed vegetarian or not.
The inspiration for the recipe comes from Deborah Madison a chef and pioneer in the vegetarian cooking scene. I have been making the brown rice dish from her famous The Greens Cookbook since it hit my bookshelf twenty years ago.
