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Meatless Stuffed Peppers

This is a recipe that comes from Germany. The only difference is tofu in place of the ground beef. It tastes delicious.

  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, chopped, divided
  • 4 tablespoons uncooked white rice
  • 1 cup vegetable broth
  • 1 pound firm tofu, crumbled
  • 1/4 cup chopped fresh parsley
  • 1 cup chopped fresh mushrooms
  • 2 eggs
  • 1/4 cup dry bread crumbs
  • 1 cup finely chopped walnuts
  • 1 tablespoon vegetarian Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon paprika
  • 6 green bell peppers
  • 1 (8 ounce) can crushed tomatoes
  • 1/4 cup wine
  • 1 tablespoon tomato paste


1. Preheat oven to 350 degrees F (175 degrees C). 2. Heat oil in a medium skillet over medium heat. Saute onions and 2 cloves of garlic until onions are translucent. Add rice and saute 2 minutes. Stir in vegetable broth, cover and cook until rice is done, about 15 minutes. 3. Meanwhile, in a large bowl combine tofu, parsley, mushrooms, eggs, bread crumbs, walnuts, Worcestershire, soy sauce, paprika, and cooked rice. 4. Slice the tops off of the peppers; save tops. Core peppers and stuff with tofu mixture. Replace tops on peppers. 5. In a shallow baking dish combine tomatoes, wine, tomato paste and remaining garlic. Place peppers in dish and cover. 6. Bake in preheated oven for 1 hour. Makes 6 Servings

Serve With:

White Rice