Peppers stuffed with tofu & rice

Yield: 1 Servings

Measure Ingredient
1 \N Onion, chopped fine
1 \N Rib of celery, chopped fine
½ cup Mushrooms, chopped fine
\N \N (optional)
1 cup Brown rice, cooked
1 cup Mixed vegetables, canned,
\N \N Frozen, or chopped fresh
\N \N Then boiled or
\N \N Nuked
1 cup Tofu
\N x Freshly ground black pepper
4 \N 6 green bell peppers
\N \N (capsicum)
2 cans Campbells tomato soup

All measurements are approximate! If making your own mixed veg I suggest carrot, potato, corn, and peas. Cut the carrot and potato small, to about the size of the peas and corn. Microwave until tender.

Saute onion, celery and mushrooms in lots of vegetable stock until soft. Mix equal amounts of cooked rice, mixed veg. and tofu in bowl.

Add cooked onion mixture and freshly ground black pepper to bowl.

Slice the top off of the peppers and reserve. Remove the seed from the peppers then add peppers to boiling water. Boil very briefly, about 2 ~ 4 minutes. Remove from pot and rinse with cold water. Arrange peppers in baking dish. Fill each with tofu mixture. (Extra stuffing can be frozen). Pour tomato soup over the peppers. Replace cap over each pepper (or sprinkle with low fat cheese). Put lid on baking dish and bake at 180 degrees Celsius or 350 degrees Fahrenheit for about 45 minutes.

From: Terri Gimbert <ARTLG@...>. Fatfree Digest [Volume 10 Issue 21] Aug. 31, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV

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