The aroma of baked red or green peppers comes out fully in this recipe. Brown rice stuffed peppers stuff with a mixture of brown rice, nuts, tofu and cheese. Watch as the baked peppers vanish so quickly!
Prep Time

10 mins mins

Cook Time

1 hr 10 mins mins

Total Time

1 hr 20 mins mins




  • 280 grams uncooked Laila Brown rice
  • 6 large red or green peppers
  • 3 tablespoons soy sauce
  • 350 grams tofu
  • 30 grams pecans or any nuts of your choice
  • 4 tablespoons grated cheese
  • 60 grams dried cranberries
  • Salt, pepper to taste


  • Preheat oven (till 180 C). Bring 750 ml water to boil in a pan. Stir in the rice. Reduce heat, cover and simmer for about 40 minutes or till the rice gets done.
  • Core and seed the peppers, leave the bottoms intact. Place them in a microwavable dish with about 2 cm of water in the bottom. Microwave on high for 6 minutes.
  • In a small frying pan bring the soy sauce to a simmer, add tofu and simmer until all the liquid is absorbed. Add in the rice (let it cool down), tofu, cranberries, nuts, cheese, salt and pepper; mix all of these and pack them firmly into the peppers.
  • Bake in the oven for 25 to 30 minutes, and when the peppers turn brown on the top, they are done.
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