- 6
Ingredients
- 3 tbsp safflower or olive oil
- 1 medium-size onion, chopped
- 2 cloves garlic, minced
- 1 stalk celery, chopped
- 1 medium-size carrot, grated
- 1/3 cup chopped pecans
- 1 pound drained firm tofu, mashed
- 1 2/3 cups (15 ounce can) tomato sauce
- 1 1/2 cups cooked brown rice
- 1/2 cup grated Cheddar cheese (2 ounces)
- 1 tbsp soy sauce
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp pepper
- 2 eggs, beaten
- 6 large green peppers
- 1/4 cup wheat germ
- 1/4 cup grated Parmesan cheese (1 ounce)
- 3/4 to 1 cup boiling water
Preparation
Step 1
In a large skillet, heat 2 tbsp oil. Stir in the onion, garlic, celery, and carrot; saute until vegetables are tender, about 5 minutes. Remove pan from the heat and stir in the pecans, tofu, tomato sauce. brown rice, Cheddar cheese, soy sauce, basil, oregano, and pepper. When mixture is slightly cooled, stir in the eggs.
Preheat oven to 350 F.
Remove tops and centers from peppers; spoon the tofu-rice mixture into the peppers. Place the peppers upright in a baking dish.
In a small bowl, combine the wheat germ, Parmesan cheese, and 1 tbsp oil; sprinkle this mixture over the stuffed peppers.
Pour boiling water around the peppers to 1/4 up the sides of the baking dish. Bake until the peppers are tender when pierced with a fork, about 30 minutes. Check occasionally during the baking period and add more water if necessary.
If the peppers will not accommodate all of the filling, bake extra filling in an oiled casserole dish.