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Vegetarian Stuffed Peppers

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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Total Time 30 minutes
Course Appetizer
Cuisine Chinese

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