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Categories:Viewed: 64 - Published at: 8 years ago
Ingredients
- 4 -6 bell peppers
- 1 onion, chopped fine
- 12 cup mushroom, chopped fine
- 1 cup cooked brown rice
- 1 cup mixed vegetables (canned or frozen are o.k., cook "or" nuke them as normal)
- 1 cup tofu, crumbled with your hands
- 2 (10 1/2 ounce) cans tomato soup
- 14 cup shoyu (soy sauce)
- 12 cup low-fat cheese, grated
Method
- To prepare the peppers: Slice the top off and remove all the seeds.
- Place the peppers in boiling water for about 3-5 minutes.
- Remove from the boiling water and shock under cold water.
- Put aside.
- Saute the onions and mushrooms in a big saute pan until tender.
- Add in the mixed vegetables and the tofu.
- Add the shoyu and let simmer for about 2 minutes.
- Arrange the peppers in a baking dish.
- Fill each pepper with the tofu mixture (extra stuffing is great on its own, Just warm it up).
- Pour the tomato soup over each pepper.
- Sprinkle the peppers with cheese.
- If you like, you can put the tops back on for an impressive presentation.
- Put the lid on the baking dish and bake at 350 for about 45 minutes (until the peppers are somewhat tender and the cheese is all melted).
