Stuffed Bell Peppers

Posted: Sunday, September 20, 2015


These vegetarian stuffed peppers are nice hot on the weekends for lunch at home and at room temp as leftovers for a quick weekday lunch. The filling is cross between a Sicilian pasta sauce and ratatouille, with a bit more texture than both. I road the eggplant before combining it with tofu, tomato sauces, olives and capers.

Serves: 6


Vegetable oil cooking spray
3 medium red bell peppers, halved lengthwise, cored and seeded
1 tablespoon extra-virgin olive oil

Vegetable oil cooking spray
2 Japanese eggplants, trimmed and cut into 1/3-inch pieces
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 jar tomato-basil sauce
4 ounces firm tofu, drained, patted dry and cut into 1/3-inch pieces
1/4 cup medium green olives, chopped
1 tablespoon rinsed and rained capers
1/2 teaspoon freshly ground black pepper


1/4 cup sliced almonds
2 tablespoons freshly grated Parmesan cheese
2 tablespoons extra-virgin olive oil

Position an oven rack i the center of the oven and preheat the oven to 400 degrees fahrenheit.

For the peppers: Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side up, on the baking sheet and drizzle with olive oil.Bake until the peppers are tender but still holding their shape, 30 to 35 minutes.

For the filling: Spray a 9-inch pie dish with vegetable oil cooking spray. Add the eggplant pieces and toss with the olive oil and salt. Roast next to the peppers until tender and golden,about 30 minutes.

In a medium saucepan,combine the tomato sauce, tofu,olives, capers,and pepper.Bring to a simmer and cook until slightly thickened, about 15 minutes. Stir in the eggplant.

For the topping: in a food processor, blend the almonds and cheese until finely ground.

Preheat the broiler.
Spoon the filling into the bell peppers and sprinkle each pepper with tablespoon of the topping. Drizzle with the olive oil. Broil until a golden crust forms, 2 to 3 minutes.