Keto Tofu Stuffed Peppers Recipe

Jane Estoperez

Servings: 3 servings

Prep time: 20 minutes

Cook time: 35 minutes

Total time: 55 minutes

Ingredients​

  • 2 Large green bell pepper
  • 14oz (about 397g) Tofu
  • ¼ tsp Salt
  • ¼ tsp Black pepper
  • ½ tsp Cumin – ground
  • 1 tsp Paprika
  • ½ tsp Chili powder
  • ½ tsp Onion powder
  • ¼ tsp Garlic powder
  • 2 tbsp. Avocado oil
  • ¼ cup Cheddar cheese – shredded
  • ½ cup Monterey jack cheese
  • 2 tbsp. Cilantro – chopped

Instructions

  1. Remove the tops and cores of the bell peppers and any seeds. Bring a large pot of water to a boil over high heat. Submerge each bell pepper in the water with tongs and cook until dark green. Remove the peppers from the boiling water and set them aside to cool before they become too soft and lose shape.
  2. While the peppers are cooling, drain the tofu and use paper towels to absorb excess water from the entire block. Add the tofu to a bowl once it has been thoroughly exhausted. Break up the tofu with your fingers into crumbly bits, similar to crumbled chorizo. Season tofu with salt, pepper, cumin, paprika, chili powder, onion powder, and garlic powder.
  3. Heat the avocado oil over high heat in a large pan. Add the seasoned tofu to the pan once the oil is hot. Toss the tofu and cook until golden all over. Break up the tofu into small pieces as needed. When the tofu is done, remove it from the pan and set it aside to cool.
  4. Preheat your oven to 350°F (180°C) and prepare a large baking dish to hold your peppers. Allow the tofu to cool before adding the shredded cheddar, Monterey jack cheese, and chopped cilantro to the pan. Stir together to make the filling, and fill each bell pepper until full.
  5. Place the stuffed peppers in a baking dish for 20 minutes. Bake the peppers for about 15 minutes or until the filling is hot and the cheese is melted. You can top the peppers with more cheese and melt them under the broiler if desired. Cool the peppers for a few minutes and serve.

Nutrition Facts

Calories: 450kcal

Fat: 32.9g

Fiber: 3.9g

Net Carbohydrates: 11g

Protein: 25.8g

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

How to Store the Keto Tofu Stuffed Peppers

To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.

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