Peppers Stuffed with Tofu and Rice

• 1 each onions chopped fine
• 1 Rib celery chopped fine
• 1/2 cup mushrooms chopped fine
• 1 cup rice brown, cooked
• 1 cup mixed vegetables cooked
• 1 cup tofu
• 1 x black pepper freshly ground
• 4 each green bell peppers
• 2 cans soup, tomato

1. Saute onion, celery and mushrooms in lots of vegetable stock until soft.
2. Mix equal amounts of cooked rice, mixed vegetables and tofu in bowl.
3. Add cooked onion mixture and freshly ground black pepper to bowl.
4. Slice the top off of the peppers and reserve.
5. Remove the seed from the peppers then add peppers to boiling water.
6. Boil very briefly, about 2 to 4 minutes.
7. Remove from pot and rinse with cold water.
8. Arrange peppers in baking dish.
9. Fill each with tofu mixture.
10. (Extra stuffing can be frozen).
11. Pour tomato soup over the peppers.
12. Replace cap over each pepper (or sprinkle with low fat cheese).
13. Put lid on baking dish and bake at 350F (180C) F for about 45 minutes.

onions, celery, mushrooms, rice brown, mixed vegetables, tofu, black pepper, green bell peppers, tomato

Taken from recipeland.com/recipe/v/peppers-stuffed-tofu-rice-37542 (may not work)