Meatless Stuffed Peppers

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Meatless Stuffed Peppers

 

2 teaspoons canola or olive oil

1/2 large onion, chopped

2 cloves garlic, chopped, divided

2 tablespoons uncooked white rice

1/3 cup vegetable broth

6 ounces firm tofu, crumbled

2 tablespoons chopped fresh parsley

1/3 cup chopped fresh mushrooms

1 egg

2 tablespoons dry bread crumbs

1/4 cup finely chopped walnuts

1 1/2 teaspoons reduced sodium soy sauce

1 teaspoon paprika

2 large bell peppers, green, red or orange

1/2 8 ounce can crushed tomatoes

2 tablespoons red wine or cooking sherry

1 1/2 tablespoons tomato paste

 

Preheat oven to 350 degrees. Heat oil in a medium

skillet over medium heat. Saute onions and 1 garlic

clove 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, 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, wine,

tomato paste and remaining garlic clove. Place peppers

in dish and cover. Bake in preheated oven for about 30

minutes.

 

 

 

 

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