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.

Sauté onions and 1 garlic clove until onions are translucent. Add rice and

sauté 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.

Serves 2 to 4.

 

 

 

 

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