Prep 45 min ∙ Cook 40 min ∙ Serves 6
2 TBSP olive oil
2 stalks celery, minced (1/2 cup)
1 medium onion, minced
1 tsp salt
1 clove garlic, minced (1 tsp)
2 cups cooked brown rice
1/2 cup yellow raisins
1/2 cup vegetable broth
5 oz tofu, mashed
3 red bell peppers, laved lengthwise
2 TBSP fresh flat leaf parsley
1) Preheat oven to 400 degrees
2) Heat oil in pan over medium heat.
3) Add celery, onion, 1⁄2 tsp. salt, and garlic.
4) Sauté until soft (about 7 minutes).
5) Add rice, raisins and broth; cook for about 5 minutes. This should be the consistency of stuffing.
6) Meanwhile, mash tofu, 1⁄2 tsp. salt, and the parsley.
7) Divide the tofu among the pepper halves then top with rice mixture.
8) Place peppers in 9′′ x 12′′ casserole dish.
9) Add water until it comes 1/2′′ up sides of peppers.
10) Bake for 30 minutes or until peppers are soft and the stuffing is hot.
