Peppers Recipe − Meatless Stuffed Peppers

This is a recipe that comes from my mother-in-law from Germany. The only difference is that I used tofu in place of the ground beef. It tastes just as delicious as hers.

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
• ¼ cup chopped fresh parsley
• 1 cup chopped fresh mushrooms
• 2 eggs
• ¼ 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
• ¼ cup wine
• 1 tablespoon tomato paste

Cooking Directions

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.

Nutrition Facts

• calories521.1
• carbohydrateContent38.9 g
• cholesterolContent74.4 mg
• fatContent32.2 g
• fiberContent9.2 g
• proteinContent25.6 g
• saturatedFatContent4.3 g
• sodiumContent511.5 mg
• sugarContent8.1 g