Roasted Peppers Stuffed with Sesame Ginger Mushrooms, Tofu and Rice, Topped with Red Cabbage Slaw

Stuffed Roasted Peppers with Sesame-Ginger Mushrooms, Tofu and Rice Topped with Red Cabbage Slaw

Sweet roasted bell peppers are filled with Asian inspired sesame-ginger seared mushrooms, tofu and rice. Serve them with red cabbage slaw for a complete meal which is rich in flavor, nutrients and color!
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Course: Main Course
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 servings
Author: Crumbs & Caramel

Ingredients

For the Roasted Peppers:

  • 6 red bell peppers, cut in half from top to bottom and seeds removed
  • 1 tbsp sesame oil

For the Rice:

  • 2 1/2 cups prepared miso or mushroom broth (or as much as equal to the amount of water required per rice package directions)
  • 1 cup long grain brown rice (this recipe was tested using brown basmati)

For the Filling:

  • 2 tbsp sesame oil
  • 10 ounces crimini or shiitake mushrooms, sliced (stems removed from shiitakes)
  • 4 cloves garlic, minced
  • 1 tbsp ginger, peeled and microplaned or very finely minced
  • 12 ounces tofu, extra firm, pressed, diced into 1/2" cubes
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 2 tsp maple syrup
  • 1 bunch spring onions, sliced (reserve 2 spring onions for the slaw)

Sesame Ginger Red Cabbage Slaw

  • 2 cups red cabbage, finely shredded
  • 1 tbsp ginger, peeled and microplaned or very finely minced
  • 1 tbsp rice wine vinegar
  • 1 tsp toasted sesame oil
  • 2 tbsp sesame seeds
  • 2 spring onions, sliced

Instructions

For the Rice:

  • Rinse the rice under cool water in a fine mesh sieve. Place in a medium-sized pot with the miso or mushroom broth. Add a drop of sesame oil to the pot to help prevent foaming. Bring to a boil over high heat then reduce the heat to low, place a lid on the pot and cook as long as package directs. Once cooked, place the rice in a large bowl; fluff with a fork and let to cool while you prepare everything else.

For the Roasted Peppers:

  • Preheat the oven to 400ºF and line a large baking sheet with parchment paper. Brush the peppers with the sesame oil and place on the pan. Roast in fully preheated oven for 20-25 minutes or until the peppers have a bit of char.

For the Filling:

  • In a wok or a large skillet, heat the sesame oil over medium-high heat. Add the sliced mushrooms, cooking them for about 5 minutes or until they are browned, stirring only 2 or 3 times to help them sear. Reduce heat to medium, add the garlic, ginger and tofu. Cook for another 5 to 8 minutes or until the tofu starts to brown, stirring occasionally for even cooking.
  • Add in the rice, soy sauce, rice wine vinegar, maple syrup and sliced spring onions. Stir well to ensure things are evenly coated and mixed together.

For the Red Cabbage Slaw:

  • Combine all of the ingredients in a medium sized bowl and toss well.

To Serve:

  • Place the roasted peppers cut side up on a serving tray or plate. Fill with the rice mixture, top with the slaw, and garnish with more sesame seeds and sliced spring onion if desired. Enjoy!
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