Vegetarian Stuffed Peppers
Serves: 4
Shirley Senger
1 January 1970
Based on User reviews:
58
Spice
60
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.5 cups
Brown Rice6 large
Green Bell Pepper3 tbsps
Soy Sauce3 tbsps
Cooking Sherry1.5 cups
Extra Firm Tofu1 cup
Pecan (chopped)1 cup
Grated Parmesan Cheese1
Salt2 cups
Tomato Sauce2 tbsps
Brown SugarDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
In a saucepan bring 3 cups water to a boil
3
Stir in rice
4
Reduce heat, cover and simmer for 40 minutes
5
Meanwhile, core and seed green peppers, leaving bottoms intact
6
Place peppers in a microwavable dish with about 1/2 inch of water in the bottom
7
Microwave on high for 6 minutes
8
In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer
9
Add tofu and simmer until the liquid is absorbed
10
Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers
11
Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top
12
Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout
13
Spoon sauce over each serving