Vegetarian Stuffed Peppers
Preheat oven to 350 degrees F (175 degrees C). In a saucepanbring 3 cups water to a boil. Stir in rice. Reduce heat, cover andsimmer for 40 minutes.Meanwhile, core and seed green peppers, leaving bottoms intact.Place peppers in a microwavable dish with about 1/2 inch of waterin the bottom. Microwave on high for 6 minutes.In a small frying pan bring soy sauce, wine and Worcestershiresauce to a simmer. Add tofu and simmer until the liquid isabsorbed. 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 bakein preheated oven for 25 to 30 minutes, or until lightly browned ontop.Meanwhile, in a small saucepan over low heat, combine tomatosauce and brown sugar; heat until hot throughout. Spoon sauceover each serving.
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
