Harris Teeter is running a healthy recipe contest and the prizes include multiple $250 gift cards and a $1000 gift card prize! Click HERE for all the details and to enter.
You must like their Facebook page to upload a recipe. There is an alternate mail-in option as well. Contest ends February 7, 2012.
I am entering my tofu stuffed peppers recipe. The recipe is below. If you enter, good luck! And let us know if you win!
Stuffed Peppers with Tofu
This is one of our favorite meals to eat when green or red peppers are on sale. There are many healthy variations of stuffed peppers. I usually make them with tofu or soy veggie crumbles as a hearty vegetarian meal. They are also great with cooked cubed chicken. Steam the peppers in the microwave to soften and lesson cooking time in the oven.
4 red or green peppers
1 block firm or extra firm tofu, patted dry with towel and cubed
2.5 to 3 cups cooked brown rice
1 cup shredded reduced fat Mexican or cheddar cheese for inside of peppers
¼ cup shredded reduced fat cheese for top of peppers
1 can diced tomatoes with garlic and spices
½ cup reduced fat sour cream
1 can black olives (approx. 3.8 oz. sliced)
½ packet of taco or fajita seasoning
Garlic powder to taste
Pepper to taste
Preheat the oven to 350 degrees.
Cut peppers in half and core. Place peppers in microwaveable glass pan. Add 1/2 cup water to bottom of pan and cover with paper towel or microwaveable plastic wrap. Microwave on high approximately 3-4 minutes until softened (length of time depends on size of peppers). Do not overcook or peppers will be too mushy to stuff.
In medium mixing bowl, combine the cubed tofu, cooked rice, 1 cup shredded cheese, diced tomatoes including juice in can, sour cream, black olives, taco seasoning, garlic and pepper.
Remove steamed peppers from microwave, drain and place in baking dish so they sit like 8 little bowls. Fill each pepper with tofu and rice mixture. If there is extra mixture (because the peppers are smaller), place it in the pan around the peppers. Bake at 350 degrees uncovered for 25 minutes. Sprinkle shredded cheese on top of peppers and bake for additional 5 minutes. Makes 4 servings. Serve with roll and side salad or vegetable.