Vegetarian Stuffed Peppers - wait, what? OK. They aren't stuffed with vegetarians they're stuffed with "good food stuff". Maybe the name was a bit of a misnomer but our version of stuffed peppers is a real summer treat! And, of course, with commerce the way it is today you certainly don't have to wait til summer but we do prefer to either grow our own peppers or buy locally. There are plenty of farmers' markets around and we can always find lots of goodies!
But stuffed peppers are a favorite meal around here. They taste great. They're filling and satisfying and they're good for you too!
And did you know that green peppers freeze quite nicely without blanching. Put them in an airtight container and freeze them for use in sauces, hot dishes and casseroles later in the year. But for now, we think you're going to enjoy this vegetarian stuffed pepper recipe.
Vegetarian Stuffed Peppers
6 medium to large green Bell peppers
4 Tbsp. of uncooked brown rice
1/4 cup of parsley, chopped
4 cloves of garlic, chopped
2 tsp. of garlic powder
1 Tbsp. of paprika
1/2 tsp. of white pepper
1 cup of white button mushrooms, chopped
1 cup of vegetable stock
1 pound of firm tofu
1/2 cup of egg substitute
3/4 Tbsp. Braggs
1/2 cup of dried, whole wheat breadcrumbs
2 large plum tomatoes, chopped
2 Tbsp. tomato paste
1/4 cup dry white wine or cooking sherry
How we make it
Preheat oven to 350 degrees
Spray a large skillet with cooking spray and heat
over medium-high heat.
Add onions and garlic and cook about 4 minutes.
Stir in vegetable stock and bring it to a boil.
Add the brown rice and cook for 12 to 15 minutes or
until the rice is tender.
Meanwhile, crumble the tofu into a large mixing bowl.
Add in the mushrooms, Braggs, paprika, egg replacer, parsley
and pepper. Add in the bread crumbs and combine the mixture
thoroughly. When rice has cooked add it to the mixture as well.
Prepare the peppers as you normally would for stuffed peppers,
but save the tops.
Stuff the peppers with the veggie and tofu mixture and set the
tops back on the peppers.
In a medium to large baking dish combine tomatoes, wine or sherry,
tomato paste and garlic powder and mix well.
Place the stuffed peppers in the dish and cover with foil.
Bake for about 45 minutes, covered. Remove the foil and bake for
another 10 - 12 minutes.
Remove the pepper tops and spoon the sauce over the peppers before serving.
Makes six servings
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