Recipe Vegetarian Stuffed Peppers (Vegetarian)

Required Ingredients:

• 1 1/2 cups brown rice
• 6 large green bell peppers
• 3 tablespoons soy sauce
• 3 tablespoons cooking sherry
• 1 teaspoon vegetarian Worcestershire sauce
• 1 1/2 cups extra firm tofu
• 1/2 cup sweetened dried cranberries
• 1/4 cup chopped pecans
• 1/2 cup grated Parmesan cheese
• salt and pepper to taste
• 2 cups tomato sauce
• 2 tablespoons brown sugar

Preparing/Cooking:

• 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.

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