A savory blend of rice, nuts, herbs, and vegetables fill hollowed-out bell peppers in this great meatless entree.
- 2 teaspoons canola or olive oil
- 1/2 large onion, chopped
- 2 cloves garlic, chopped, divided
- 2 tablespoons uncooked white rice
- 1/3 cup vegetable broth
- 6 ounces firm tofu, crumbled
- 2 tablespoons chopped fresh parsley
- 1/3 cup chopped fresh mushrooms
- 1 egg
- 2 tablespoons dry bread crumbs
- 1/4 cup finely chopped walnuts
- 1 1/2 teaspoons reduced sodium soy sauce
- 1 teaspoon paprika
- 2 large bell peppers (green, red or orange!)
- 1/2 8-ounce can crushed tomatoes
- 2 tablespoons red wine or cooking sherry
- 1 1/2 tablespoons tomato paste
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a medium skillet over medium heat. Sauté onions and 1 garlic clove until onions are translucent. Add rice and sauté 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, 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 clove. Place peppers in dish and cover. Bake in preheated oven for about 30 minutes.
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