Meatless Stuffed Peppers

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat oil in a medium skillet over medium heat. Saute onions and 2 cloves of garlic until onions are translucent. Add rice and saute 2 minutes. Stir in vegetable broth, cover and cook until rice is done, about 15 minutes.
  3. Meanwhile, in a large bowl combine tofu, parsley, mushrooms, eggs, bread crumbs, walnuts, Worcestershire, soy sauce, paprika, and cooked rice.
  4. Slice the tops off of the peppers; save tops. Core peppers and stuff with tofu mixture. Replace tops on peppers.
  5. In a shallow baking dish combine tomatoes, wine, tomato paste and remaining garlic. Place peppers in dish and cover.
  6. Bake in preheated oven for 1 hour.

vegetable oil, onion, garlic, white rice, vegetable broth, firm, parsley, fresh mushrooms, eggs, bread crumbs, walnuts, worcestershire sauce, soy sauce, paprika, green bell peppers, tomatoes, wine, tomato paste

Taken from www.allrecipes.com/recipe/22923/meatless-stuffed-peppers/ (may not work)

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