Tofu-Stuffed Peppers on the Grill

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Tofu-Stuffed Peppers on the Grill - Bess

 

Recipe By : Patti Bess 1998 Vegetarian Barbecue

Serving Size : 4 Preparation Time :2:00

Categories : Grilling *Sent

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large green bell peppers

1 large onion -- diced

3 cloves garlic -- minced

12 ounces tofu -- crumbled

2 teaspoons olive oil -- may be tripled

8 ounces sliced mushrooms

4 Roma tomatoes

1 teaspoon minced fresh marjoram

1/2 teaspoon salt -- or more to taste

1 teaspoon fresh oregano

1 tablespoon soy sauce

14 ounces stewed tomatoes

1 cup cooked brown rice

1/2 cup water

freshly ground black pepper

parmesan cheese -- or

sour cream -- optional garnish

 

1. Texturize and crumb the tofu - see tips.

 

2. Meanwhile preheat a gas grill to medium-high or build a fire in a kettle

grill.

 

3. With a small paring knife, cut off the tops of the green peppers and

scoop out all seeds and inner membrane. Place whole peppers on the grill

for about 5 minutes total, turning them every 2 minutes until are lightly

charred but not overly softened. Set aside to cool.

 

4. In a large skillet on the stove or on the (gas) grill, saute the onion,

garlic and tofu in olive oil, about 4 to 5 minutes. Add the mushrooms, 3

Roma tomatoes, diced, marjoram, salt, and oregano. Saute for another 3 to 5

minutes. Add the soy sauce, stewed tomatoes, and the rice. Stir to mix;

remove from heat.

 

5. Fill each pepper with this mixture, pushing down gently with a spoon to

make more space for the stuffing. Quarter the remaining Roma tomato and

wedge one quarter into the top of each pepper. Place the peppers in a

2-quart baking dish and pour the remaining tomato mixture around the

peppers. Add the water and black pepper; cover with aluminum foil.

 

6. Place on the grill and cook over indirect heat for 20 to 25 minutes or

until peppers feel fork-tender but not mushy. Spoon the extra sauce over

the peppers and garnish to serve.

 

EACH: 232 cals, 8g fat; 197 cals, 4g fat with reduced fat tofu. (est by

MasterCook)

 

Vegetarian Barbeque : & Other Pleasures of the Harvest by Patti A. Bess

(Hardcover May 1998, Lowell House; ISBN: 1565658817)

 

TIPS - The texture of the tofu will be more crumbly and meatlike if you

extract most of the water by cold or by heat. 1) Freeze the block of tofu,

thaw completely and drain well: for at least 30 minutes. Mash with fork or

potato masher. 2) Drain tofu, and mash with a potato masher. Microwave on

high for 2 1/2 minutes. Place in a fine mesh strainer. This idea come from

a book by Marie Oser called Soy of Cooking. Eat-LF mail from EllenC. 4/99

 

>kitpath 4/19/99

 

 

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NOTES : Makes 4 entrees. Halve each to serve 8 as a side dish.

Nutr. Assoc. : 0 0 0 0 0 0 0 875 0 0 0 0 0 0 0 0 0

 

 

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