Stuffed Peppers with a Creamy Tofu Sauce

Do you ever feel overwhelmed to cook for others, especially for a dinner gathering? It can be tricky to know what to cook, especially with guests being dairy-free, gluten-free, and everything in between. This recipe refrains from dairy and gluten so you can host with ease.

This dish can also be made vegan simply by using Tofurky instead. Mori-Nu Silken Tofu Organic is the special touch on this dish, which adds plant-based creaminess to the saucy topping to make the meal feel indulgent without needing any fancy cooking skills!

Stuffed Peppers with a Creamy Tofu Sauce

(Makes 8 stuffed peppers, gluten-free, dairy-free, vegan option)


Stuffed Bell Peppers:

  • 8 Bell peppers
  • 1 cup uncooked rice, I used basmati brown rice
  • 4 Italian Chicken Sausage Links, diced
  • 1 medium sweet onion
  • 1 cup chopped fresh parsley
  • 1 Tbsp extra virgin olive oil
  • ½ tsp turmeric powder
  • Salt & pepper to taste
  • ½ cup chopped pecans (optional)

Creamy Tofu Sauce:

  • 1 box Mori-Nu Silken Tofu Organic
  • 4 garlic cloves, peeled (about 1 tbsp)
  • 5 Tbsp tomato paste
  • ½ cup hot water
  • ¼ cup raw cashews (optional, but adds more creaminess)
  • 2 Tbsp nutritional yeast
  • 1 tsp sweet paprika
  • ½ tsp oregano
  • Salt & pepper to taste


For the stuffed bell peppers, start by cooking the rice according to package directions, then set the cooked rice aside. Preheat the oven to 350F. Heat the olive oil in a pan or skillet on medium heat and add the onions. Cook the onions until translucent and the edges start to brown. Add in the diced sausage and cook with the onion on medium heat. Feel free to add a splash of water if the onion starts to burn or the mixture becomes dry. Let the onion and sausage cook through for a few minutes, then add the cooked rice (about 4 cups cooked), the turmeric powder, and the chopped parsley. Turn off the heat and mix the sausage and rice mixture well, while adding salt and pepper to your preferred taste.

To prep the bell peppers, cut the top of the pepper off and discard the inner core and seeds. Place the bell peppers standing upward in a casserole dish and fill each pepper with the sausage and rice filling, making sure to press down on the filling to make the filling compact. Add a scant ¼ cup of water to the base of the casserole dish (in between the peppers), cover the top of the dish with aluminum foil, and place the stuffed bell peppers covered in the oven to bake for 30-35 min. The peppers will be done when a sharp knife is easily inserted into the bell pepper skin.

To make the creamy tomato sauce, add all sauce ingredients into a blender and blend well until a smooth consistency is met. When ready to serve the bell peppers, transfer the sauce to a small-medium size pot and heat over medium heat while stirring occasionally to prevent clumping. Let the sauce heat through and serve warm over the heated stuffed bell peppers. Optionally, garnish with extra parsley and chopped pecans before serving. Enjoy!