Type: Meatless Stuffed Peppers Free Cooking Recipe – Vegeterian
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Ingredients / Directions
2 tablespoons vegetable oil
1 large onion
chopped
3 cloves garlic
chopped
divided
4 tablespoons uncooked white rice
1 cup(s) vegetable broth
1 pound firm tofu
crumbled
1/4 cup(s) chopped fresh parsley
1 cup(s) chopped fresh mushrooms
2 eggs
1/4 cup(s) dry bread crumbs
1 cup(s) 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(s) wine
1 tablespoon tomato paste 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
wine
tomato paste and remaining garlic. Place peppers in dish and cover.
Bake in preheated oven for 1 hour(s).