Vegetarian Stuffed Peppers
Vegetarian Stuffed Peppers takes around 1 hour and 20 minutes from beginning to end. This recipe makes 6 servings with 384 calories, 14g of protein, and 9g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. It works well as a main course. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up brown rice, vegetarian worcestershire sauce, cooking sherry, and a few other things to make it today. It is a good option if you're following a gluten free diet.
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.