Tomato, Tofu, & Feta Stuffed Peppers with Bulgur & Spinach

P1150038I am INTO fall dinners right now. Changing leaves and cooler temperatures make us all crave a certain kind of food, and my fall dinners have all of the good (they’re warm, comforting, filling, delicious, & super clean) and none of the bad (no naughty cheesiness, creaminess, starchiness, or fattiude).

Case in point? My gorgeous Tomato, Tofu, & Feta Stuffed Peppers, served with bulgur and baby spinach!

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This dinner totally kicks ass on about 545469739 different levels. Not only is it super tasty, clean, and filling, but it is vegetarian (and easily made vegan), full of fibre & veggies (and easily made gluten free), and super duper easy to make. What more could you ask for?!

You’re gonna need:

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3-4 bell peppers

1 1/4 cup chopped tomatoes

110 grams tofu, diced (roughly 1/2 a package)

light feta (normally 40% reduced fat)*

2 Tbsp extra virgin olive oil + 1 tsp extra virgin olive oil

Salt & Pepper, to taste

3/4 c bulgur wheat**

Loads of spinach

*to vegan-ify this recipe, simply omit the feta (and perhaps add a pinch of salt!)

**to gluten-free-ify this recipe, simply substitute quinoa for bulgur. 

One quick side note: if you aren’t familiar with bulgur wheat, get that way in a hurry. A whole grain with a shockingly similar nutritional profile to quinoa (though actually lower in calories), bulgur is about 1/8th the price of quinoa. Not only that, but it is grown in Canada & the US, and is a much better choice than quinoa for many of us ethical or locally minded eaters. Find it in the health food store, bulk store, or the healthy section of your local grocery store.

Preheat your oven to 400F/200C.

Grab a medium sized bowl, and throw in your tomatoes.

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Add your tofu…

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…and your feta, olive oil, and salt & pepper.

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Doesn’t that look gorgeous?!

Cut your peppers vertically in half. Don’t forget to deseed!

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Grab your baking dish, and lay your peppers inside, side-by-side. Spoon your stuffing into the peppers.

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You should have a bit of extra stuffing leftover!

Fill the bottom of the dish with 1/2 cup of water, and cover tightly with aluminum foil. Bake like this for 40 minutes. After 40 minutes, remove the aluminum foil and bake for another 20 minutes, until the feta becomes golden brown and the peppers appear a bit crispy.

In the meanwhile, cook your bulgur. If you’ve never cooked bulgur before, check out my perfect-grain-every-time-cooking-tip here! 

About eight to ten minutes before your peppers are ready to come out of the oven, sauté your spinach with 1 tsp olive oil and the remainder of your pepper filling. Take your peppers out of the oven!

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Grab your plates. Add your bulgur, top with spinach, and place your peppers on top.

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Voila! A perfect, please-everyone-at-the-table, super healthy Fall dinner.

Enjoy these for dinner, then chilled for lunch the next day. Happy cooking!