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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
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