Meatless Stuffed Peppers Tasty Recipes
Meatless Stuffed Peppers

"This is a recipe that comes from my mother-in-law from Germany. The best difference is that I used tofu in region of the floor pork. It tastes just as delicious as hers."

Ingredients :

  • 2 tablespoons vegetable oil
  • 1 massive onion, chopped
  • 3 cloves garlic, chopped, divided
  • four tablespoons uncooked white rice
  • 1 cup vegetable broth
  • 1 pound corporation tofu, crumbled
  • 1/four cup chopped fresh parsley
  • 1 cup chopped fresh mushrooms
  • 2 eggs
  • 1/four cup dry bread crumbs
  • 1 cup finely chopped walnuts
  • 1 tablespoon vegetarian Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon paprika
  • 6 green bell peppers
  • 1 (eight ounce) can beaten tomatoes
  • 1/4 cup wine
  • 1 tablespoon tomato paste

Instructions :

Prep : 30M Cook : 5M Ready in : 1H30M
  • Preheat oven to 350 ranges F (a hundred seventy five ranges C).
  • Heat oil in a medium skillet over medium heat. Saute onions and a pair of cloves of garlic until onions are translucent. Add rice and saute 2 mins. Stir in vegetable broth, cover and prepare dinner until rice is carried out, approximately 15 mins.
  • Meanwhile, in a huge bowl integrate tofu, parsley, mushrooms, eggs, bread crumbs, walnuts, Worcestershire, soy sauce, paprika, and cooked rice.
  • Slice the tops off of the peppers; shop tops. Core peppers and stuff with tofu mixture. Replace tops on peppers.
  • In a shallow baking dish combine tomatoes, wine, tomato paste and last garlic. Place peppers in dish and cowl.
  • Bake in preheated oven for 1 hour.

Notes :

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