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Recipe Meatless Stuffed Peppers (Vegetarian)
Home Cooking Recipes
Required Ingredients:
- 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 (8 ounce) can crushed tomatoes
- 1/4 cup wine
- 1 tablespoon tomato paste
Preparing/Cooking:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a medium skillet over medium heat.
- Saute onions and 2 cloves of garlic until onions are translucent.
- Add rice and saute 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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