Meatless Stuffed Peppers
Stuffed mushrooms should be a staple for all vegetarians, and a regular dish for meat eaters too.
Recipe Summary Meatless Stuffed Peppers
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.
Ingredients | Vegetarian Recipes With Tofu And Mushrooms2 tablespoons vegetable oil1 large onion, chopped3 cloves garlic, chopped, divided4 tablespoons uncooked white rice1 cup vegetable broth1 pound firm tofu, crumbled¼ cup chopped fresh parsley1 cup chopped fresh mushrooms2 eggs¼ cup dry bread crumbs1 cup finely chopped walnuts1 tablespoon vegetarian Worcestershire sauce1 tablespoon soy sauce1 tablespoon paprika6 green bell peppers1 (8 ounce) can crushed tomatoes¼ cup wine1 tablespoon tomato pasteDirectionsPreheat 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.Info | Vegetarian Recipes With Tofu And Mushroomsprep:
30 mins
cook:
1 hr
total:
1 hr 30 mins
Servings:
5
Yield:
4 to 6 servings
TAG : Meatless Stuffed PeppersWorld Cuisine Recipes, European, German,
