Vegetarian stuffed peppers
I have some gorgeous peppers and want to stuff them, perhaps using tofu as a base, but not necessarily. I can use some grain, but don't want it to be primarily grain based.
Any favorite stuffings? We don't love quinoa.
I don't need method, just ingredient ideas.
What about stuffing with a tofu scramble? A semi firm tofu, nutritional yeast, grated veggies like carrot and zucchini, whatever herbs and spices you have on hand.
Or this roasted corn tabouli- you could cut the bulgar but half and add in chickpeas instead....
Or a tempeh crumbles and black beans mexican mix with shredded veggies, salsa, and top with cheese or daiya the last few min of baking.
Or layer inside a lentil/walnut mix, then a layer of hummus, then chopped veggies, olives, hummus, and another veggie layer.
I always use brown basmati rice in stuffed peppers, because it's got so much flavor of its own.
For vegetarian, I sauté onion, garlic, celery, pepper, etc. and add equal amounts of cooked rice and cooked lentils, then maybe some tomatoes or vegetable broth.
And they freeze & reheat pretty well!
I stuff peppers (I prefer mini peppers but any kind would work) with a mixture of toasted homemade breadcrumbs, chopped olives and capers, raisins or another chopped dried fruit, pine nuts or almonds, lots of parsley and any other herbs you have on hand, red onion/shallot or scallion, and just enough olive oil to bind. You can use proportionately more of the stuffing "goodies" and less breadcrumbs to make it less grain-focused. Pre-bake the peppers for about 10-15 minutes, stuff, and then bake for another 20 minutes or so until the stuffing looks crunchy on top.
Yeah, I usually make them as an app, either by cutting the tops off of mini peppers and stuffing them, or by choosing small bell peppers and slicing them in half through the stem. I don't know if you need to prebake necessarily, I've always done it and it works, but I wouldn't be surprised if you can skip it.