Do you love stuffed peppers but get tired of making the same recipe? You’ve come to the right place! 🙂 Try stuffing red (or any color) peppers with tofu scramble for a quick recipe flip that is gluten-free, healthy and satisfying PLUS easy to prepare and reheat during the week. Here’s how you can make them at home. We hope you like it!

Ingredients

Peppers

4 large red peppers, ends cut and seeds removed

Sea salt

Tofu Scramble

1-2 tablespoons extra virgin olive oil

1 small onion, chopped

2-3 garlic cloves, minced

1/4 cup red pepper, chopped

1 container extra firm tofu, pressed and crumbled

1 teaspoon chili powder

½ teaspoon turmeric

½ teaspoon cumin

Sea salt and black pepper to taste

Fresh cilantro, chopped (optional)

Instructions

1. Preheat the oven to 350 degrees F and set out a baking dish.
2. Bring a pot of salted water to a boil. Cook peppers in boiling water for 5 min. Remove from heat, drain and set aside.
3. Heat the olive oil in a large rimmed skillet over medium heat. Sauté the onion, garlic, and chopped red pepper until soft and translucent, 3-5min.
4. Add the crumbled tofu and stir.
5. Add chili powder, turmeric, cumin, salt, and pepper and mix well making sure the spices evenly coat the tofu. Let cook for another 2-3min or until tofu is hot and begins to brown.
6. Place the peppers in a baking dish and generously stuff each one with the tofu mixture.
7. Bake 15-20min or until peppers are slightly golden brown.
8. Remove peppers from the oven and garnish with fresh cilantro.
9. Plate, serve and enjoy!