Stuffed peppers flores
Yield: 4 Servings
Ingredients:
- 4 md Pepper bell red
- 1 1/2 c Vegetable Stock white
- 2 ts Rosemary; minced
- 1 1/2 ts Marjoram; minced
- 1/4 ts Salt
- 1 c Bulgur (cracked wheat)
- 4 oz Firm tofu; drained and diced
- 1/2 md Tomato; diced
Instructions:
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
