Poppin’ Jalapeño Tofu Stuffed Peppers
with Cheddar & Sour Cream
- Milk
- Soy
A comfort food classic, these stuffed peppers get a kick from our bold Southwest Spice Blend and quick-pickled jalapeños. Bell peppers are stuffed with a creamy rice and pork filling, then smothered with cheddar cheese and baked until browned and bubbling. A final dollop of sour cream is all that’s needed for these crowd-pleasing favorites.
Ingredients
2 unit
Green Bell Pepper
2 unit
Veggie Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Cheddar Cheese
(Contains: Milk)
8 tablespoon
Cream Cheese
(Contains: Milk)
5 teaspoon
White Wine Vinegar
1 unit
Tofu
(Contains: Soy)
2 unit
Jalapeño
¾ cup
Jasmine Rice
1 tablespoon
Southwest Spice Blend
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
¼ teaspoon (tsp)
Sugar
5 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Halve, peel, and thinly slice jalapeños (remove ribs and seeds for less heat). Halve bell peppers lengthwise; remove stems and seeds.
In a small microwave-safe bowl, combine jalapeños, vinegar, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Cover tightly with plastic wrap and microwave for 1 minute. Set aside to pickle, stirring occasionally.
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to use in Step 5.
While rice cooks, place bell peppers on a baking sheet and drizzle each half with oil; rub to coat. Season with salt and pepper. Arrange cut sides down.
Roast on top rack until browned and softened, 15-18 minutes.
Meanwhile, heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add pork* and season with Southwest Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
Stir in stock concentrates, cream cheese, and ⅓ cup water (½ cup for 4 servings). Reduce heat to medium low and cook until mixture has slightly thickened, 1-2 minutes.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings).
Stir rice and half the pickled jalapeños and their liquid into pan with filling until thoroughly combined; season with salt and pepper to taste.
Once bell peppers are done, remove from oven. Carefully flip and stuff pepper halves with as much filling as will fit (save the rest for serving).
Transfer stuffed peppers to pan with remaining filling. (If your pan isn’t ovenproof, transfer stuffed peppers and remaining filling to a baking dish now.) Evenly sprinkle with cheddar. Bake on top rack until cheese melts, 4-5 minutes.
Divide remaining filling between plates. Top with stuffed peppers and as many remaining pickled jalapeños (draining first) as you like. Dollop with sour cream and serve.
