Recipe Details

Stuffed Peppers Mexicali

Number of Servings: 6

Serving Size: 2 stuffed pepper halves

Name: Amount:
chopped onion 2 cup
garlic, minced 4 clove
olive oil 1 Tbsp
firm tofu, drained and patted dry, cut into ½-inch cubes 12 oz
medium tomatoes, chopped 3 ea
frozen corn kernels 2 cup
ground cumin 2 tsp
chili powder 2 tsp
ground pepper
canned kidney beans, drained 3 cup
red or green bell peppers 6 ea
cheddar cheese 1 oz
nonstick cooking spray
tomato juice or water 1 cup
hot sauce to taste

In a heavy skillet, sauté onions and garlic in oil over medium heat for 5 minutes or until onions are transparent, stirring occasionally to cook evenly.


Add tofu and sauté until brown. Add tomatoes, corn, and seasonings. Cook, covered, for 5 minutes over low heat.


Slightly mash the beans. Add to the tofu-vegetable mixture. Stir.


Cut peppers in half lengthwise and remove seeds. Leave the stems on pepper halves to help them retain their shape during baking.


Coat a pan with cooking spray. Put ½ inch of tomato juice or water on the bottom of the pan and place pepper halves in the liquid.


Cover tightly and bake at 375ºF for 30-40 minutes. Garnish with hot sauce.

Nutritional Information (per serving)
Calories 310
Calories from Fat 65
Total Fat 7g
Saturated Fat 1g
Cholesterol 5mg
Sodium 330mg
Potassium n/a
Carbohydrates 50g
Dietary Fiber 12g
Sugars 12g
Protein 17g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 2 Starch / 3 Vegetable / 1 Lean Meat / 1/2 Fat