Meatless Stuffed Peppers Recipe

Ingredients
<br>- 2 tablespoons vegetable oil
<br>- 1 large onion, chopped
<br>- 3 cloves garlic, chopped, divided
<br>- 4 tablespoons uncooked white rice
<br>- 1 cup vegetable broth
<br>- 1 pound firm tofu, crumbled
<br>- 1/4 cup chopped fresh parsley
<br>- 1 cup chopped fresh mushrooms
<br>- 2 eggs
<br>- 1/4 cup dry bread crumbs
<br>- 1 cup finely chopped walnuts
<br>- 1 tablespoon vegetarian Worcestershire sauce
<br>- 1 tablespoon soy sauce
<br>- 1 tablespoon paprika
<br>- 6 green bell peppers
<br>- 1 (8 ounce) can crushed tomatoes
<br>- 1/4 cup wine
<br>- 1 tablespoon tomato paste
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 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.
<br>step 3: Meanwhile, in a large bowl combine tofu, parsley, mushrooms, eggs, bread crumbs, walnuts,  Worcestershire, soy sauce, paprika, and cooked rice.
<br>step 4: Slice the tops off of the peppers; save tops.  Core peppers and stuff with tofu mixture.  Replace tops on peppers.
<br>step 5: In a shallow baking dish combine tomatoes, wine, tomato paste and remaining garlic.  Place peppers in dish and cover.
<br>step 6: Bake in preheated oven for 1 hour.
<br>


Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, chopped, divided
- 4 tablespoons uncooked white rice
- 1 cup vegetable broth
- 1 pound firm tofu, crumbled
- 1/4 cup chopped fresh parsley
- 1 cup chopped fresh mushrooms
- 2 eggs
- 1/4 cup dry bread crumbs
- 1 cup 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 wine
- 1 tablespoon tomato paste

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 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.
step 3: Meanwhile, in a large bowl combine tofu, parsley, mushrooms, eggs, bread crumbs, walnuts, Worcestershire, soy sauce, paprika, and cooked rice.
step 4: Slice the tops off of the peppers; save tops. Core peppers and stuff with tofu mixture. Replace tops on peppers.
step 5: In a shallow baking dish combine tomatoes, wine, tomato paste and remaining garlic. Place peppers in dish and cover.
step 6: Bake in preheated oven for 1 hour.

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