Description
This was the first vegetarian recipe I ever made–green peppers stuffed with a mixture of brown rice, nuts, dried cranberries, tofu and cheese. Substitute soy cheese for the Parmesan to create a vegan delight.
Ingredients
- 1 ½ cups brown rice
- 6 large green bell peppers
- 3 tablespoons soy sauce
- 3 tablespoons cooking sherry
- 1 teaspoon vegetarian Worcestershire sauce
- 1 ½ cups extra firm tofu
- ½ cup sweetened dried cranberries
- ¼ cup chopped pecans
- ½ cup grated Parmesan cheese
- salt and pepper to taste
- 2 cups tomato sauce
- 2 tablespoons brown sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat
- cover and simmer for 40 minutes.
- Meanwhile
- core and seed green peppers
- leaving bottoms intact. Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
- In a small frying pan bring soy sauce
- wine and Worcestershire sauce to a simmer. Add tofu and simmer until the liquid is absorbed. Combine rice (after it has cooled)
- tofu
- cranberries
- nuts
- cheese
- salt and pepper; mix and pack firmly into peppers. 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.
- Meanwhile
- in a small saucepan over low heat
- combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.
Prep Time: 10 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 20 mins
Servings: 6