Recipe type: main dish

Prep time: 20 min

Total time: 50 min

Serves: 6

Recipe is from our customer Erika Levesque who is a health educator and wellness coach who has been navigating the wellness scene in Shanghai for the past 10 years.

Get creative! Add to these stuffed peppers to make them your family favorite. They would be delicious with corn, tomatoes, peas, carrots or spinach. Simply add extra veggies while sautéing your onions!

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4 bell peppers

2 tbsp olive or grapeseed oil

1 medium onion, diced

3 cloves garlic, minced

20 ounces firm tofu (about ½ block)

½ cup nutritional yeast or 1 cup cheddar cheese

1 ½ cups cooked cauliflower rice, quinoa or rice

2 cups tomato sauce or pureed tomatoes

1 tsp paprika

1 tsp chili powder

1 tsp oregano

salt and pepper, to taste


Preheat oven to 180 degrees C. Slice the tops off the peppers, dice any useable pepper and set aside. Core and de-seed the peppers, but keep whole. Steam cored peppers upside down for 10 minutes until tender. Remove from heat and allow to cool.

In a saucepan over medium heat, add olive oil, onion and diced pepper tops. Add a pinch of salt and cook for about 6 minutes until vegetables are light brown. Add minced garlic and cook another minute. Add in tofu, smooshing it with your hands or spoon. Stir in spices, tomato sauce, cauliflower rice or quinoa and nutritional yeast or cheese.

Scoop the mixture into bell peppers and bake for 15 minutes. Top with remaining nutritional yeast or cheese and bake for an additional 15 minutes until hot and melted. Allow to cool a bit before serving. Enjoy!

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