Meatless Stuffed Peppers

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, chopped, divided
• 4 tablespoons uncooked white rice
• 1 cup vegetable broth
• 1 pound firm tofu, crumbled
• 1/4 cup chopped fresh parsley
• 1 cup chopped fresh mushrooms
• 2 eggs
• 1/4 cup dry bread crumbs
• 1 cup finely chopped walnuts
• 1 tablespoon vegetarian Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon paprika
• 6 green bell peppers
• 1 (8 ounce) can crushed tomatoes
• 1/4 cup wine
• 1 tablespoon tomato paste

Directions

Preheat oven to 350 degrees F (175 degrees C).

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.

Meanwhile, in a large bowl combine tofu, parsley, mushrooms, eggs, bread crumbs, walnuts, Worcestershire, soy sauce, paprika, and cooked rice.

Slice the tops off of the peppers; save tops. Core peppers and stuff with tofu mixture. Replace tops on peppers.

In a shallow baking dish combine tomatoes, wine, tomato paste and remaining garlic. Place peppers in dish and cover.

Bake in preheated oven for 1 hour.