Title: Stuffed peppers flores
 Categories: Main dish, Low-fat
      Yield: 4 Servings
 
      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
 
    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
  
   posted by DonW1948@aol.com Submitted By
  DONW1948@AOL.COM On   MON, 12 JUN 1995 141609 GMT