Vegetarian Stuffed Bell Peppers

In Dinner, Food by Devin BowesLeave a Comment


1 small brick extra firm tofu, sliced into cubes
1/2 cup cooked brown rice
1/2 cup sliced red cabbage
1/4 cup diced yellow onion
1/2 roma tomato, sliced & diced
2 small stalks of asparagus, sliced
1 large bell pepper, any color
Dash of seasonings: curry powder, turmeric, paprika, cayenne pepper, salt, black pepper
1 Tbsp olive oil


  1. In a medium-sized skillet, heat up olive oil on medium heat
  2. Combine onion, tomato and asparagus and allow to cook 3-4 minutes
  3. Add tofu and cook on medium heat for about 10 minutes
  4. Meanwhile, fill a pot about 3/4 of the way with water and bring to a boil. Place your bell pepper in once water begins to boil. Boil for 5 minutes.
  5. Once bell pepper is slightly softened, take out of pot and place onto a cutting board. Slice off the top and take out seeds. Place hollow pepper onto a plate.
  6. In your skillet, add red cabbage and already cooked brown rice to the mixture and stir. Add in all of your seasonings, stir. Cook for 2-3 minutes
  7. Scoop mixture into your hollowed bell pepper and serve! Great for packing a few all at once and then taking them for lunch for the next day or for enjoying for dinner again!

The human behind the food

All recipes have been prepared by Devin Bowes, owner of Nutrication Wellness.