meatless stuffed peppers

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, chopped, divided
• 4 tablespoons uncooked white rice
• 1 cup vegetable broth
• 1 pound firm tofu, crumbled
• 1/4 cup chopped fresh parsley
• 1 cup chopped fresh mushrooms
• 2 eggs
• 1/4 cup dry bread crumbs
• 1 cup finely chopped walnuts
• 1 tablespoon vegetarian worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon paprika
• 6 green bell peppers
• 1 (8 ounce) can crushed tomatoes
• 1/4 cup
• 1 tablespoon tomato paste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat oil in a medium skillet over medium heat. saute onions and 2 cloves of garlic until onions are translucent. add rice and saute 2 minutes. stir in vegetable broth, cover and cook until rice is done, about 15 minutes.
• meanwhile, in a large bowl combine tofu, parsley, mushrooms, eggs, bread crumbs, walnuts, worcestershire, soy sauce, paprika, and cooked rice.
• slice the tops off of the peppers; save tops. core peppers and stuff with tofu mixture. replace tops on peppers.
• in a shallow baking dish combine tomatoes, , tomato paste and remaining garlic. place peppers in dish and cover.
• bake in preheated oven for 1 hour.