Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers

Ingredients

6 medium to large green Bell peppers
4 Tbsp. of uncooked brown rice
1/4 cup of parsley, chopped
4 cloves of garlic, chopped
2 tsp. of garlic powder
1 Tbsp. of paprika
1/2 tsp. of white pepper
1 cup of white button mushrooms, chopped
1 cup of vegetable stock
1 pound of firm tofu
1/2 cup of egg substitute
3/4 Tbsp. Braggs
1/2 cup of dried, whole wheat breadcrumbs
2 large plum tomatoes, chopped
2 Tbsp. tomato paste
1/4 cup dry white wine or cooking sherry


How we make it

Preheat oven to 350 degrees
Spray a large skillet with cooking spray and heat
over medium-high heat.

Add onions and garlic and cook about 4 minutes.
Stir in vegetable stock and bring it to a boil.
Add the brown rice and cook for 12 to 15 minutes or
until the rice is tender.

Meanwhile, crumble the tofu into a large mixing bowl.
Add in the mushrooms, Braggs, paprika, egg replacer, parsley
and pepper. Add in the bread crumbs and combine the mixture
thoroughly. When rice has cooked add it to the mixture as well.

Prepare the peppers as you normally would for stuffed peppers,
but save the tops.

Stuff the peppers with the veggie and tofu mixture and set the
tops back on the peppers.

In a medium to large baking dish combine tomatoes, wine or sherry,
tomato paste amd garlic powder and mix well.
Place the stuffed peppers in the dish and cover with foil.
Bake for about 45 minutes, covered. Remove the foil and bake for
another 10 - 12 minutes.

Remove the pepper tops and spoon the sauce over the peppers before serving.

Makes six servings