Prep Time:
15 mins
Cook Time:
1 hr 12 mins
Additional Time:
5 mins
Total Time:
1 hr 32 mins
Servings:
4
Yield:
4 stuffed peppers
Ingredients
Directions
Check whether green bell peppers will stand on a flat surface; if not, trim bottoms to flatten.
Drain tofu and pat dry. Place in a bowl and mash with a fork until similar to ground beef in texture.
Heat olive oil in a skillet over medium-high heat. Add mashed tofu, cumin, garlic powder, onion powder, and salt. Cook and stir until tofu is golden brown, 7 to 10 minutes.
Mix 2 1/2 cups water and jambalaya rice mix together in a saucepan and bring to a boil. Stir in the tofu mixture. Reduce heat to low, cover, and simmer until rice is tender and water has been absorbed, about 25 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
The directions for making jambalaya mix are based on the particular brand mentioned. Follow instructions on the box if using a different brand.
Nutrition Facts (per serving)
| 391 | Calories |
| 10g | Fat |
| 62g | Carbs |
| 16g | Protein |
