Wednesday, July 2, 2014

Vegetarian Stuffed Peppers

We both love stuffed peppers.  Usually our moms make them stuffed with ground beef and rice and cooked in sauce, or they can also be stuffed with potatoes and baked in the oven.  Since we have been making more vegetarian recipes, I decided to make peppers stuffed with mushrooms, tofu and potatoes and baked in the oven.  I was really happy with the result and will definitely make this recipe again.  This is how I made it:


  • 6 cubano peppers
  • 5 medium potatoes, cubed
  • 1 package of tofu (I used firm tofu), cubed
  • about 1 cup of cubed mushrooms
  • 3 teaspoons of Ajvar (you can buy it in any international store - we buy it at City Fresh Market)
  • 1 garlic clove, minced
  • salt, pepper and Vegeta (to taste)
  • olive oil (to taste)

  • Heat the oven to about 400 F (200 C)
  • Slice onion into very small cubes
  • Slice potatoes (leave one potato for later) and mushrooms into small cubes
  • Wash, clean and remove seeds from peppers and cut the top 'caps' off and save for later
  • Heat up olive oil and saute onion until fragrant, about 5 minutes
  • Add cubed potatoes, mushrooms and tofu and saute for a few more minutes
  • Add Ajvar, salt, pepper, Vegeta and mix well
  • Finally add garlic and parsley (optional) and mix well
  • Fill the peppers with the potato/mushroom/tofu mix and cover with the mushroom 'caps'
  • If there is any of the filling left, you can place it in a separate baking dish and bake and serve as a side to the peppers
  • Place peppers in a baking pan 
  • Cut the last potato into cubes, add a little bit of salt and place around the peppers in the baking pan
  • Mix a little bit of olive oil, few teaspoons of tomato sauce and 1/2 cup of water and pour into the baking pan around the peppers

  • Place in the oven and bake for about 45 minutes, or until the peppers start to brown on top.
  • Take out, let cool and serve with the left over potato/mushroom/tofu stuffing and sour cream on top.

Bon apetit!  Prijatno!  :-P