Meatless Stuffed Peppers
Serves: 6
Jadyn Kohler
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 tbsps
Vegetable Oil1 large
Onion (chopped)3 cloves
Garlic (chopped, divided)1 cup
Vegetable Broth450 g
Firm Tofu (crumbled)1 cup
Parsley (chopped fresh)1 cup
Mushroom (chopped fresh)2
Eggs1 cup
Bread Crumb (dry)1 cup
Walnut (finely chopped)1 tbsp
Soy Sauce1 tbsp
Paprika230 g
Crushed Tomatoes (can)1 cup
Wine1 tbsp
Tomato PasteDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Heat oil in a medium skillet over medium heat
3
Saute onions and 2 cloves of garlic until onions are translucent
4
Add rice and saute 2 minutes
5
Stir in vegetable broth, cover and cook until rice is done, about 15 minutes
6
Meanwhile, in a large bowl combine tofu, parsley, mushrooms, eggs, bread crumbs, walnuts, Worcestershire, soy sauce, paprika, and cooked rice
7
Slice the tops off of the peppers; save tops
8
Core peppers and stuff with tofu mixture
9
Replace tops on peppers
10
In a shallow baking dish combine tomatoes, wine, tomato paste and remaining garlic
11
Place peppers in dish and cover
12
Bake in preheated oven for 1 hour