German - Meatless Stuffed Peppers

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* Exported from MasterCook *

 

Meatless Stuffed Peppers

 

Recipe By :

Serving Size : 5 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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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 can crushed tomatoes -- (8 ounce)

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, bread

crumbs, 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

 

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" http://allrecipes.com/Recipe/Meatless-Stuffed-Peppers/Detail.aspx "

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Per Serving (excluding unknown items): 270 Calories; 13g Fat (41.7% calories

from fat); 14g Protein; 27g Carbohydrate; 5g Dietary Fiber; 75mg

Cholesterol; 663mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 2 1/2

Vegetable; 2 Fat.

 

NOTES : " 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. "

 

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