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Vegetarian Stuffed Peppers
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Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
80 minutes
Try these delicious stuffed green peppers filled with a flavorful mix of brown rice, nuts, cranberries, tofu, and cheese. For a vegan option, use soy cheese instead of Parmesan.
Ingredients:
  • 1.5 cups brown rice
  • 6 large green bell peppers
  • 3 tablespoons soy sauce
  • 3 tablespoons cooking sherry
  • 1 teaspoon vegetarian Worcestershire sauce
  • 1.5 cups extra firm tofu
  • 0.5 cup sweetened dried cranberries
  • 0.25 cup chopped pecans
  • 0.5 cup grated Parmesan cheese
  • salt and pepper to taste
  • 2 cups tomato sauce
  • 2 tablespoons brown sugar
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C). Boil 3 cups of water in a saucepan. Add rice, cover, and simmer for 40 minutes.
  • Prepare the green peppers by removing the cores and seeds while keeping the bottoms intact. Arrange the peppers in a microwave-safe dish and add about 1/2 inch of water to the dish. Microwave the peppers on high for 6 minutes.
  • In a small frying pan, gently simmer soy sauce, wine, and Worcestershire sauce. Add tofu and simmer until the liquid thickens. Combine cooled rice with tofu, cranberries, nuts, cheese, salt, and pepper. Stuff peppers tightly with the mixture. Place peppers back in the microwave-safe dish and bake in a preheated oven until lightly browned, about 25-30 minutes.
  • In a small saucepan over gentle heat, mix together tomato sauce and brown sugar until warmed through. Drizzle the sauce over individual servings.

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