Katie Lee Biegel’s Southwest-Style Tofu Stuffed Peppers | The Kitchen | Food Network

After making too many stuffed peppers, Katie vowed to keep them off the menu until this dish changed her mind! Jeff Mauro’s tofu recipe comes together with delicious southwest flavors for a stuffed pepper that promises to win you over.
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Southwest-Style Tofu Stuffed Peppers
RECIPE COURTESY OF KATIE LEE
Level: Easy
Total: 1 hr 20 min
Active: 30 min
Yield: 4 servings

Ingredients

Jeff Mauro’s Meal Prep Tofu Recipe:
16 ounces shiitake mushroom caps
1 shallot, roughly chopped
1/3 cup raw cashews 
One 14-ounce package extra-firm tofu, drained and pressed for 1 hour, torn into pieces
2 tablespoons cornstarch
1 teaspoon kosher salt
2 tablespoons avocado oil

Southwest-Style Tofu Stuffed Peppers:

4 to 5 large bell peppers
1 jalapeño, seeded and minced
3 scallions, white and light green parts, roughly chopped
2 cloves garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
Freshly ground black pepper, to taste
1 chipotle in adobo plus 2 tablespoons sauce, chopped
3/4 cup tomato sauce
2 cups frozen white rice
1/4 cup chopped cilantro leaves, plus additional leaves whole for garnish
1 tablespoon avocado oil
2 tablespoons cotija cheese, to garnish
Lime wedges, to serve

Directions

Make Jeff Mauro’s meal prep tofu recipe: Place the mushrooms, shallot and cashews in the bowl of a food processor fitted with the blade attachment. Pulse until chopped, about 10 times. Add in the torn pieces of tofu and pulse another 10 times or so, until the mixture is the consistency of ground beef. Transfer to a large bowl and toss with the cornstarch and salt. 

Heat a large 12-inch nonstick skillet over high heat and add the avocado oil. Add the tofu mixture in one layer and cook for 5 minutes undisturbed to allow it to become golden brown. Stir the tofu and cook again on the second side another 5 minutes, until browned. Leave it in the skillet to prepare the stuffed peppers.

For the Southwest-style tofu stuffed peppers: Preheat the oven to 400 degrees F. Trim the bell peppers on the bottom slightly so they sit flat. Carve out the top of the peppers and scrape out the ribs and seeds. Place in a 9-by-13-inch baking dish. 

Move the tofu to the side of the pan and add the jalapeño, scallions, garlic, chili powder, cumin, salt and pepper to taste. Cook over medium-high until softened, about 2 minutes, then stir in the chipotle in adobo and sauce as well as the tomato sauce and stir to coat. 

Add the rice and cilantro and toss to combine. Scoop the mixture into each pepper. Drizzle the tops of the peppers with the avocado oil and bake until the peppers are just tender and lightly golden brown on top, about 40 minutes. 

Allow to cool for 10 minutes before serving. Garnish with cilantro leaves and cotija and serve with lime wedges.

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Katie Lee Biegel’s Southwest-Style Tofu Stuffed Peppers | The Kitchen | Food Network

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