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Name: Peppers Stuffed with Tofu and Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 c Brown rice cooked; 1 Onion chopped fine; 1 c Tofu; 4 green bell peppers (up to 6); 1/2 c Mushrooms chopped fine, (optional); x Black Pepper freshly ground; 1 c Mixed vegetables canned, frozen or fresh chopped, (boiiled or nuked); 1 Rib celery chopped fine; 2 cans Campbells tomato soup

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INGREDIENTS

1 c Brown rice ; cooked
1 Onion ; chopped fine
1 c Tofu
4 green bell peppers ; (up to 6)
1/2 c Mushrooms ; chopped fine, (optional)
x Black Pepper ; freshly ground
1 c Mixed vegetables ; canned, frozen or fresh chopped, (boiiled or nuked)
1 Rib celery ; chopped fine
2 cans Campbells tomato soup

Servings

INSTRUCTIONS

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 . Fatfree Digest [Volume 10 Issue 21] Aug. 31, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

NOTES

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Peppers Stuffed with Tofu and Rice

1 c Brown rice cooked
1 Onion chopped fine
1 c Tofu
4 green bell peppers (up to 6)
1/2 c Mushrooms chopped fine, (optional)
 x Black Pepper freshly ground
1 c Mixed vegetables canned, frozen or fresh chopped, (boiiled or nuked)
1 Rib celery chopped fine
2 cans Campbells tomato soup

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    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (1893g)
Recipe Makes: 1

Calories: 1655
Calories from Fat: 129 (8%)

Amt Per Serving		% DV

	Total Fat 14.3g	19 %
	Saturated Fat 2.7g	13 %
	Monounsaturated Fat 3.5g
	Polyunsanturated Fat 6.4g
Cholesterol 0mg		0 %
Sodium 3456.1mg		119 %
Potassium 2718.7mg		72 %
Total Carbohydrate 331.2g		97 %
	Dietary Fiber 32.2g	129 %
	Sugars, other 298.9g
Protein 55.4g		79 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1655

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