Meatless Stuffed Peppers recipe

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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
¼ cup chopped fresh parsley
1 cup chopped fresh mushrooms
2 eggs
¼ 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
¼ cup wine
1 tablespoon tomato paste

Nutrition Info

521.1 calories
carbohydrate: 38.9 g
cholesterol: 74.4 mg
fat: 32.2 g
fiber: 9.2 g
protein: 25.6 g
saturatedFat: 4.3 g
servingSize: -
sodium: 511.5 mg
sugar: 8.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. 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.

  3. Meanwhile, in a large bowl combine tofu, parsley, mushrooms, eggs, bread crumbs, walnuts, Worcestershire, soy sauce, paprika, and cooked rice.

  4. Slice the tops off of the peppers, save tops. Core peppers and stuff with tofu mixture. Replace tops on peppers.

  5. In a shallow baking dish combine tomatoes, wine, tomato paste and remaining garlic. Place peppers in dish and cover.

  6. Bake in preheated oven for 1 hour.

Recipe Yield

4 to 6 servings

Recipe Note

This is a recipe that comes from my mother-in-law from Germany. The only difference is that I used tofu in place of the ground beef. It tastes just as delicious as hers.

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