Steps to Make Whole Lamb Stuffed With Rice In Peshawar

Tofu And Rice Stuffed Peppers

6 spread stuffing down the centre of lamb.

Recipe Summary Tofu And Rice Stuffed Peppers

Italian style stuffed bell peppers for the vegetarian (can easily be prepared vegan). Even my meat-eating husband loved these.

Ingredients | Whole Lamb Stuffed With Rice In Peshawar

1 cup uncooked brown rice

2 cups water

2 tablespoons olive oil

1 clove garlic, minced

1 (12 ounce) package extra-firm tofu, drained and diced

1 ¾ cups marinara sauce, divided

salt to taste

ground black pepper to taste

2 red bell peppers, halved and seeded

2 orange bell peppers, halved and seeded

2 cups shredded mozzarella cheese

8 slices tomato

Directions

Place rice and water in a pot and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes, or until tender.

Heat the olive oil in a skillet over 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 spoon or spatula, press an equal amount of rice into each pepper half. Layer rice with remaining marinara sauce, and 1/2 the cheese. Press equal amounts of tofu into the pepper halves. Place 1 tomato slice on each pepper, and top peppers with remaining mozzarella. Arrange stuffed peppers in a baking dish.

Bake 25 minutes in the preheated oven, until cheese is melted. Serve 1/2 of each color pepper to each person.

Info | Whole Lamb Stuffed With Rice In Peshawar

prep: 25 mins cook: 1 hr 10 mins total: 1 hr 35 mins Servings: 4 Yield: 4 servings

TAG : Tofu And Rice Stuffed Peppers

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