Meatless Stuffed Peppers recipe

4 servings

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

1/4 cup chopped fresh parsley

1 cup chopped fresh mushrooms

2 eggs

1/4 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

1/4 cup wine

1 tablespoon tomato paste

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

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.

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

Slice the tops off of the peppers; save tops.

Core peppers and stuff with tofu mixture.

Replace tops on peppers.

In a shallow baking dish combine tomatoes, wine, tomato paste and remaining garlic.

Place peppers in dish and cover.

Bake in preheated oven for 1 hour.