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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: All measurements are approximate! If making your own mixed veg I suggest
carrot, potato, corn, and peas. Cut the carrot and potato small, to about
the size of the peas and corn. Microwave until tender.
Saute onion, celery and mushrooms in lots of vegetable stock until soft.
Mix equal amounts of cooked rice, mixed veg. and tofu in bowl. Add cooked
onion mixture and freshly ground black pepper to bowl.
Slice the top off of the peppers and reserve. Remove the seed from the
peppers then add peppers to boiling water. Boil very briefly, about 2 ~ 4
minutes. Remove from pot and rinse with cold water. Arrange peppers in
baking dish. Fill each with tofu mixture. (Extra stuffing can be frozen).
Pour tomato soup over the peppers. Replace cap over each pepper (or
sprinkle with low fat cheese). Put lid on baking dish and bake at 180
degrees Celsius or 350 degrees Fahrenheit for about 45 minutes.
From: Terri Gimbert <ARTLG@wombat.newcastle.edu.au>. Fatfree Digest [Volume
10 Issue 21] Aug. 31, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Ingredients:
1 Onion, chopped fine
1 Rib of celery, chopped fine
1/2 Cup(s) Mushrooms, chopped fine
1 Cup(s) Unrefined vegetable oil, as needed
1 Cup(s) Mixed vegetables, canned,
1 Cup(s) Tofu
4 6 green bell peppers
2 Can(s) Campbells tomato soup |
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