Vegetarian Stuffed Peppers
Vegetarian Stuffed Peppers might be a good recipe to expand your main course repertoire. This gluten free recipe serves 6. One portion of this dish contains about 14g of protein, 9g of fat, and a total of 374 calories. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. If you have brown rice, cooking sherry, cranberries, and a few other ingredients on hand, you can make it. To use up the sherry you could follow this main course with the Dark Chocolate Fudge Merlot Cupcakes as a dessert.
Instructions
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 40 minutes.
Meanwhile, core and seed green peppers, leaving bottoms intact.
Place peppers in a microwavable dish with about 1/2 inch of water in the bottom. Microwave on high for 6 minutes.
In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer.
Add tofu and simmer until the liquid is absorbed.
Combine rice (after it has cooled), tofu, cranberries, nuts, cheese, salt and pepper; mix and pack firmly into peppers. Return peppers to the dish you first microwaved them in, and bake in preheated oven for 25 to 30 minutes, or until lightly browned on top.
Meanwhile, in a small saucepan over low heat, combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.