Tofu Stuffed Peppers

I actually went into my kitchen today. Turns out kitchens are actually functional rooms in which you can make things called “meals” with appliances called “ovens.” To think I’ve been living with one of these rooms in my house all my life and I’m just figuring this out.

Fun fact about my mom: She used to turn the oven on and keep the door open to keep herself warm while she was eating breakfast.

I had already planned on baking something later today, so I figured while the oven was already on, I should just make everything I had in the kitchen that required an oven. Which was exactly 2 things.

First up, hub’s self-proclaimed “second favorite food” ever. Pigs in a blanket bites.

I gotta start simple, folks. Plus, these things keep the hubs from asking me what there is to eat every 2 hours for at least a day and a half.

Next up is a variation on this little lady’s recipe. I made Tofu Stuffed Peppers. Every now and then I like to surprise myself and not go through a drive through or use the microwave. It makes me feel all accomplished and then you get a random a food post out of nowhere because I’m all proud and junk.

The recipe called for lentils, which hubs hates, so I decided to change it up a bit.

In da peppers:

  • Extra firm tofu
  • Diced onions
  • Mushrooms
  • Salt/pepper
  • Basil
  • Garlic
  • Taco seasoning (for a little kick)

I halved the peppers and baked them for 20 minutes at 325 degrees (instead of 400 degrees).

While the peppers were baking, I sautéed the onions and mushrooms with the seasoning. I added the tofu once the onions and mushrooms were done. I have no idea how long I sautéed the mixture after that. So, let’s go with “until it’s really brown.”

Once the peppers were done, I stuffed them with the tofu filling.

I added some tomato sauce and cheese on top and then baked for another 20 minutes.

They came out really good. Even hubs like them, but suggested I add ricotta cheese to the mixture next time instead of the shredded cheese on top. Which of course makes sense because then the mixture sticks together and doesn’t come pouring out of the pepper once you cut into it.

This is why I’m not a cook. Because I can’t think of these things on my own.

14 Comments

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14 Responses to Tofu Stuffed Peppers

  1. I love pigs in a blanket! Reminds me of childhood.

  2. Aw awesome! Thanks for the shout out 😉

    I’m so glad that you made stuffed peppers and liked them. This is just a reminder to me that I need to make these again very soon. Maybe i’ll even try them with tofu 😀

  3. Way to go!! Those stuffed peppers look awesome, and I’m definitely a fan of pigs in a blanket. Hot dogs are crescent rolls are two of my favorite things.

  4. Stefanie

    I haven’t had pigs in a blanket since I lived at home! Crazy. I think I’m gonna’ have to wip some of those babies up. Thank you for reminding me. 🙂 Those peppers also look delicious.

    Right now I am going to avoid the stove and use the microwave to it’s full potential and make nachos! YUM. Oh, yeah, don’t you worry. It’s healthy.

  5. Totally unrelated to this post,but what marathon training program are you following?

  6. You lost me at Tofu. ;o)

  7. Look at you cooking! These look great 🙂

  8. Oh man I want some pigs in a blanket now. Evil foods!

  9. I’m so proud. You’re going to get your own cooking show now. I can feel it. 🙂

  10. Stephanie

    Yay for kitchens! The peppers look super yummy 🙂

  11. Yay for Tofu!!! Though I can’t believe he doesn’t like lentils… maybe a good Lentil Sloppy Joe might change his mind!

  12. Mz. Teri

    LOL. I love that your oven talks to you.

  13. Katie

    When we were growing up, my mom would sometimes use the oven on and partially open too! We did it when we didn’t want to turn on the heater yet, so the oven would warm us up. Thank God I can crank the heat now.