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Savory Stuffed Peppers

 

2 Tbsp  olive oil
1  onion, chopped
2 cloves  garlic, chopped
4 Tbsp  uncooked brown rice
1/4 cup  chopped fresh parsley
1 cup  chopped fresh mushrooms
2  eggs or egg substitute
1/4 cup  dry breadcrumbs
1 cup  finely chopped walnuts
1 Tbsp  Worcestershire sauce
1 Tbsp  soy sauce
1 Tbsp  paprika
1/4 cup  white wine
4  large green bell peppers
2 pkgs  WestSoy Roma Tomato Basil Baked Tofu, chopped finely
4 teaspoon-sized pieces  herbed goat cheese
Parmesan cheese to garnish

Preheat the oven to 350 degrees. Heat the olive oil in a medium skillet over medium heat. Sauté the onions and garlic until the onions are translucent. Add the rice and sauté 2 minutes. Add the vegetable broth and white wine, stir and cover until rice is done -- about 15 minutes.
In a large bowl combine the tofu, parsley, mushrooms, eggs, bread crumbs, walnuts, Worcestershire, soy sauce, paprika and cooked rice. Slice the tops off of the peppers. Save the tops if you wish for garnish. Core the peppers and stuff with the tofu mixture. Add 1 piece of goat cheese to the top of the tofu mixture in each pepper and a sprinkle of Parmesan cheese. Bake in oven for 1 hour or until browned and soft.  

TIP: Add a little extra white wine to the bottom of the baking dish to help keep the bottoms of the peppers from burning.