Vegetarian Stuffed Peppers Recipe

Recipesfull introduces to you: Vegetarian Recipes. (Vegetarian Stuffed Peppers Recipe). This was the first vegetarian recipe I ever made--green peppers stuffed with a mixture of brown rice, nuts, dried cranberries, tofu and cheese. Substitute soy cheese for the Parmesan to create a vegan delight.

Brief

Prep 10 mins

Cook: 1hr10 mins

Total: 1hr20 mins

Servings: 6

Yield: 6 servings

Vegetarian Stuffed Peppers Recipe

Ingredients

1 ½ cups brown rice

6 large green bell peppers

3 tablespoons soy sauce

3 tablespoons cooking sherry

1 teaspoon vegetarian Worcestershire sauce

1 ½ cups extra firm tofu

½ cup sweetened dried cranberries

¼ cup chopped pecans

½ cup grated Parmesan cheese

salt and pepper to taste

2 cups tomato sauce

2 tablespoons brown sugar

Main Dish

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Meanwhile in a small saucepan over low heat combine tomato sauce and brown sugar; heat until hot throughout. Spoon sauce over each serving.

Nutritional Information

Vegetarian Stuffed Peppers Recipe

Servings Per Recipe:6

Calories: 375.2

% Daily Value *

Protein: 14.9g 30%

Carbohydrates: 59.6g 19%

Dietary Fiber: 7.5g 30%

Sugars: 20.3g

Fat: 10.2g 16%

Saturated Fat: 2g 10%

Cholesterol: 5.9mg 2%

Vitamin A Iu: 1301.9IU 26%

Niacin Equivalents: 7mg 54%

Vitamin B6: 0.7mg 43%

Vitamin C: 130.8mg 218%

Folate: 57.8mcg 14%

Calcium: 228.6mg 23%

Iron: 3.8mg 21%

Magnesium: 127.2mg 45%

Potassium: 795mg 22%

Sodium: 1054.7mg 42%

Thiamin: 0.2mg 24%

Calories From Fat: 92.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.