Middle Eastern tofu-stuffed peppers from Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals (page 246) by Moosewood Collective

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Accompaniments: Seasoned steamed artichokes; Yogurt tahini dressing; Lemon pudding cake

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MsMonsoon on January 11, 2026

    I made this, inspired by Michele’s note! Super healthy and nice flavors. Used a whole block (14 oz) of tofu — frozen, thawed, squeezed, and grated. Increased the cayenne a bit, and the fresh dill. Didn’t have tomato juice so I mixed water with tomato paste and a bit of tomato seeds. I was short one bell pepper so I only had six stuffed halves, not eight. Even with the full amount of peppers, I’m not sure 2 full cups of tomato juice are needed for the cooking liquid. Later, with the left over filling, I sautéed more onion, more tomato, and added more dill (used dried this time) and I think it made it even more savory and delicious.

  • laws on January 04, 2026

    Very good and will make again. Ended up with more tofu stuffing mix than would fit in our peppers so we'll have to make something else with the leftovers - maybe tacos? Ate with Broiled portabella mushrooms as a side.

  • Michele on November 30, 2020

    This was one of the most delicious things I’ve ever made, and I cook a lot. I’m not even vegetarian, but I’m putting this into my top 10 recipes. The combination of spices is just right and much more than the sum of its parts.

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