Stuffed Peppers

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Stuffed Peppers

by Holly Rudin-Braschi

 

Whenever my family craves a ray of Mediterranean

Sunshine to brighten a dreary winter day, I pop my

Mediterranean Stuffed Peppers into the pressure

cooker. Ready in just four minutes, I have to restrain

everyone from sampling the mouth-watering stuffing

directly out of the pot...Mori-Nu® tofu, couscous,

Calamata olives, feta cheese, mixed with fresh herbs

and spices. I make everyone wait until I plate each of

these colorful stuffed peppers on a pool of pasta

sauce with flourishes of fresh mint and crumbled feta

cheese.

 

 

 

Serves: 4

PREP & COOKING TIME:

Pressure Cooker: 25 minutes

Oven Method: 45 minutes

 

 

 

 

Measures Translation Table

 

Ingredients:

1 (12.3oz) package Mori-Nu® Silken Tofu Lite Extra

Firm

4 medium bell peppers (6-8oz each) (red, green,

orange, and/or yellow)

1 (15 oz) can tomato sauce

1 T. chopped fresh oregano, or 1 1/2 tsp. dried

1 tsp. chopped fresh mint, or 1/2 tsp. dried

1 T. chopped fresh chives or green onion

1/4 tsp. ground cinnamon

1 T. fresh lemon juice

1 cup dry instant couscous

1/3 cup thinly sliced pitted Calamata olives

4 oz. crumbled lite feta cheese

1 (24oz) jar pasta sauce

 

 

 

Instructions:

1. Make the Filling: Using a paring knife, carefully

cut a circle around the stem of the bell peppers then

pull out the stem. Create a hole at the top of the

pepper just large enough to accommodate a large

soupspoon. Remove the seeds and membranes and reserve

the tops of the bell peppers. Chop tofu into small,

bite-sized pieces. In a large bowl, mix the tofu with

all remaining ingredients except pepper bottoms and

pasta sauce. Set aside.

2.Cooking Option 1 - Pressure Cooker Method: Divide

the filling evenly amoung the four peppers, stuffing

them carefully with a soupspoon. Put one cup water in

the bottom of the pressure cooker and put the trivet

in place. Stand the peppers on the trivet. Cover the

pressure cooker and bring to full pressure (15

pounds). Reduce the heat to stabilize pressure and

cook for 4 minutes. Release the pressure and serve

immediately.

3. Cooking Option 2 - Oven Method: Preheat your oven

to 350°F. Fill a 5-quart pot with water and bring to a

boil. Immerse peppers in the boiling water for 5-10

minutes, cooking until peppers are still brightly

colored, yet tender. Remove peppers immediately from

water. Drain upside-down on paper towel and let cool

to touch. Divide filling evenly among the four

peppers, stuffing them carefully with a soupspoon.

Stand the filled peppers in a 5-qt. casserole with a

lid. Bake covered in preheated oven for 10 minutes

then uncovered for 5 minutes. Serve immediately.

4. To Serve: While the peppers are cooking, warm

pasta sauce in a 2-qt. pan over medium heat. When

peppers are ready to serve, spoon 1/2 cup of the pasta

sauce on the bottom of 4 dinner plates or shallow

pasta bowls. Place one cooked pepper in the middle of

each plate and top with the reserved pepper stem.

Garnish with a sprig of fresh mint and some crumbled

feta then serve immediately.

 

Nutrition Facts

(per serving)

 

Calories: 400

Fat: 6g

Cholesterol: 10mg

Sodium: 1700mg

Carbohydrate: 66g

Fiber: 9g

Protein: 22g

Soy Protein: 6g

 

 

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