Make the perfect comfort food! This easy-to-make stuffed shells recipe delivers big smiles and full bellies when served up for meals. It’s definitely a vegan baked pasta dish the whole family loves.
Ingredients:
- 4 large bell peppers, halved and seeded
- 1 block of firm tofu, drained and crumbled
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons nutritional yeast
- 1/4 cup chopped fresh parsley
- Optional toppings: sliced avocado, hot sauce
Instructions:
- Preheat the oven to 375°F.
- Place the bell pepper halves in a baking dish and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the crumbled tofu to the skillet and sprinkle with turmeric, paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly browned.
- Stir in the nutritional yeast and parsley and cook for another minute.
- Spoon the tofu scramble mixture into the bell pepper halves.
- Bake for 25-30 minutes, until the peppers are tender and the filling is hot.
- Serve with sliced avocado and hot sauce, if desired.
Nutrition Facts:
- Servings: 4
- Serving size: 1 stuffed pepper half
- Calories: 156
- Total fat: 7.5g
- Saturated fat: 1.1g
- Cholesterol: 0mg
- Sodium: 41mg
- Total carbohydrates: 15.4g
- Dietary fiber: 4.7g
- Sugars: 7.2g
- Protein: 9.4g
