MEATLESS STUFFED PEPPERS

Meatless Stuffed Peppers image

This is a recipe that comes from my mother-in-law from Germany. The only difference is that I used tofu in place of the ground beef. It tastes just as delicious as hers.

Provided by Melanie Zwoelfer

Categories World Cuisine Recipes European German

Time 1h30m

Yield 5

Number Of Ingredients 18

Ingredients

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
¼ cup chopped fresh parsley
1 cup chopped fresh mushrooms
2 eggs
¼ 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
¼ cup wine
1 tablespoon tomato paste

Steps:

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.

Nutrition Facts : Calories 521.1 calories, Carbohydrate 38.9 g, Cholesterol 74.4 mg, Fat 32.2 g, Fiber 9.2 g, Protein 25.6 g, SaturatedFat 4.3 g, Sodium 511.5 mg, Sugar 8.1 g