Stuffed peppers flores

4 Servings

Ingredients

Quantity Ingredient
4 mediums Pepper, bell, red
1½ cup Vegetable Stock, white
2 teaspoons Rosemary; minced
1½ teaspoon Marjoram; minced
¼ teaspoon Salt
1 cup Bulgur (cracked wheat)
4 ounces Firm tofu; drained and diced
½ medium Tomato; diced

Directions

Preheat oven to 350 F.

In 8-Qt saucepot over high heat, bring 4 qts waer to boiling. Cut off top of each pepper; reserve. Remove seeds and white membranes.

Place peppers and tops in boiling water. Cover and heat 2 minutes.

Immediately remove peppers and tops; drain, cut side down on paper towels. Pat insides dry.

In 3-qt saucepan over medium heat, heat White Vegetable Stock and seasonings to boiling. Stir in bulgur; reduce heat to low; cover and simmer 10 minutes; remove from heat. Stir in tofu and tomato.

Fill peppers with bulgur mixture; replace tops. In 10"x8" baking dish, arrange stuffed peppers; cover.

Bake until peppers are tender, about 20 to 25 min.

Each Serving: About 160 calories, 2 g fat, 0 mg cholesterol, 145 mg sodium

<source unknown> posted by DonW1948@... Submitted By DONW1948@... On MON, 12 JUN 1995 141609 GMT

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