Peppers Stuffed With Tofu & Rice
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Peppers Stuffed With Tofu & Rice
  Peppers    Tofu    Rice  
Last updated 6/12/2012 12:50:28 AM. Recipe ID 11906. Report a problem with this recipe.
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      Title: Peppers stuffed with tofu & rice
 Categories: Digest, August
      Yield: 1 Servings
 
      1    Onion, chopped fine
      1    Rib of celery, chopped fine
    1/2 c  Mushrooms, chopped fine
           (optional)
      1 c  Brown rice, cooked
      1 c  Mixed vegetables, canned,
           Frozen, or chopped fresh
           Then boiled or
           Nuked
      1 c  Tofu
        x  Freshly ground black pepper
      4    6 green bell peppers
           (capsicum)
      2 cn Campbells tomato soup
 
  All measurements are approximate! If making your own mixed veg I
  suggest carrot, potato, corn, and peas. Cut the carrot and potato
  small, to about the size of the peas and corn. Microwave until tender.
  
  Saute onion, celery and mushrooms in lots of vegetable stock until
  soft. Mix equal amounts of cooked rice, mixed veg. and tofu in bowl.
  Add cooked onion mixture and freshly ground black pepper to bowl.
  
  Slice the top off of the peppers and reserve. Remove the seed from the
  peppers then add peppers to boiling water. Boil very briefly, about 2
  ~ 4 minutes. Remove from pot and rinse with cold water. Arrange
  peppers in baking dish. Fill each with tofu mixture. (Extra stuffing
  can be frozen). Pour tomato soup over the peppers. Replace cap over
  each pepper (or sprinkle with low fat cheese). Put lid on baking dish
  and bake at 180 degrees Celsius or 350 degrees Fahrenheit for about
       45    minutes.
  
  From: Terri Gimbert . Fatfree Digest
  [Volume 10 Issue 21] Aug. 31, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV
 




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Recipe ID 11906 (Apr 03, 2005)

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