Confetti Stuffed Peppers With and Without Cheese

Yields 4 Servings


  • 4 Red & Yellow Peppers
  • 3 Cups Rice
  • 10 oz Tofu Crumbles
  • 1/2 Cup Black Beans
  • 1/2 Cup Salsa
  • 3 Cups of Mixed Veggies: Zucchini, Snow Peas, Carrots, Scallions, Sweet Potatoes, Purple & Yellow Onions
  • Sprinkle of cheese (if desired)
  • 1 tsp Cumin
  • 2 tsp Olive Oil
  • 2 Gloves of Garlic
  • 1 tsp Rosemary Sea Salt
  • 1/2 tsp Paprika
  • 1/2 tsp Red Peppers Flakes


  • 1 Dice the vegetables.
  • 2 Lightly sauté the veggies over medium heat with olive oil and minced garlic for 5-7 mins.
  • 3 Mix the cooked veggies with the brown rice, tofu crumbles (or ground lean protein), black beans and salsa. Season with the cumin, rosemary sea salt, paprika , red pepper flakes or your choice of spices to taste.
  • 4 Cut the top of the peppers off and remove seeds (leaving a little “hat“). Place in a glass dish and add water till about half way up the side of the peppers. Stuff the peppers tightly with mixture. Sprinkle with dairy or vegan cheese (if you choose).
  • 5 Bake at 400°F for about 40 minutes
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