Cheesy stuffed peppers

Cheesy stuffed peppers Stuffed Peppers are filled to the brim with brown rice, spinach, mushrooms, and tofu—an ideal weeknight meal. Vegetarian Stuffed Peppers Vegetarian Stuffed Peppers are filled to the brim with brown rice, spinach, mushrooms, and tofu—an ideal weeknight meal. Katie is a culinary dietitian with a master’s degree in clinical nutrition.

She has 25 years of experience as a recipe developer, writer, and teacher. Can You Make Stuffed Peppers Ahead? The peppers are warm, filling, and enormously healthful. It’s the type of dish I crave when I want something comforting, but don’t want to land in a food coma. Trust me, these stuffed peppers promise a very good dinner, whether you are a devout vegetarian or not. The inspiration for the recipe comes by way of Deborah Madison, a chef and pioneer in the vegetarian cooking scene.

I’ve been making the brown rice casserole from her famed The Greens Cookbook since it hit my bookshelf two decades ago. I spun the essentials of that recipe—rice, vegetables, and tofu—into something just as tasty, if not a tad more elevated. The flavors won’t knock you over with heat or spice or richness, but the sum total of ingredients is immensely satisfying. In my book, this recipe is suitable for a weeknight supper, since it takes about 30 minutes of hands-on time and offers the kind of nourishment I want in my everyday cooking. That said, parceled up in those pretty peppers, I would also do this for a sit-down dinner or party buffet. The peppers work beautifully as a vegetarian main course or a side dish to any number of roast poultry or meat dishes. The recipe can be scaled up as needed, so consider it fair game whether you’re serving a party of six or 16.