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Meatless Stuffed Peppers Recipe
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Meatless Stuffed Peppers
Submitted Oct 3, 2003 by LovingLife
This is a recipe that comes from Germany. The only difference is tofu in place of the ground beef. It tastes delicious.
Ingredients
- 1 (8 ounce) can crushed tomatoes
- 1 cup chopped fresh mushrooms
- 1 cup finely chopped walnuts
- 1 cup vegetable broth
- 1 large onion, chopped
- 1 pound firm tofu, crumbled
- 1 tablespoon paprika
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- 1 tablespoon vegetarian Worcestershire sauce
- 1/4 cup chopped fresh parsley
- 1/4 cup dry bread crumbs
- 1/4 cup wine
- 2 eggs
- 2 tablespoons vegetable oil
- 3 cloves garlic, chopped, divided
- 4 tablespoons uncooked white rice
- 6 green bell peppers
Instructions
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. Meanwhile, in a large bowl combine tofu, parsley, mushrooms, eggs, bread crumbs, walnuts, Worcestershire, soy sauce, paprika, and cooked rice.
4. Slice the tops off of the peppers; save tops. Core peppers and stuff with tofu mixture. Replace tops on peppers.
5. In a shallow baking dish combine tomatoes, wine, tomato paste and remaining garlic. Place peppers in dish and cover.
6. Bake in preheated oven for 1 hour.
Makes 6 Servings
Serve With
White Rice
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