Stuffed Peppers

[Guest guest]

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 breadcrumbs

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

 

 

Preheat oven to 350 degrees F (175 degrees C).

Heat oil in a medium skillet over medium heat. Sauté onions and 2

cloves of garlic until onions are translucent. Add rice and sauté 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,

breadcrumbs, 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.