Guest guest Posted July 16, 2000 Report Share Posted July 16, 2000 * Exported from MasterCook * Tofu-Stuffed Peppers Recipe By : Healthful Cooking w/Mary Carroll, www.startrib.com 7/13/00 Serving Size : 8 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 red bell peppers 1 teaspoon vegetable oil 1 cup chopped mushrooms 1/2 cup minced sweet onion such as Vidalia 1 rib celery -- minced 8 ounces tofu -- frozen and thawed 2 cups low-fat spaghetti sauce 1/2 cup defatted broth 1 cup grated Parmesan cheese Serves 4. These stuffed peppers make a quick and low-fat evening meal. Preheat oven to 375 degrees. Cut off 1/4 inch from top of peppers and remove seeds. Place peppers in a shallow baking dish. Heat oil in a 10-inch nonstick skillet over medium-high heat. Add mushrooms, onion and celery and cook, stirring frequently, 3 to 4 minutes until soft but not browned. Squeeze moisture from tofu and crumble into skillet. Add spaghetti sauce and heat through. Stuff peppers with mixture. Add broth to pan around peppers. Top peppers with cheese. Bake, covered, for 25 minutes or until peppers are tender. Nutrition information per serving: Calories 300, Carbohydrates 22 g, Protein 23 g, Fat 16 g, including sat. fat 6 g, Cholesterol 20 mg, Sodium 1430 mg, Calcium 520 mg, Dietary fiber 5 g. Diabetic exchanges per serving: 1 vegetable exch., 1 bread/ starch exch., 3 med-fat meat exch. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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