Stuffed Bell Peppers Recipe
Ingredients
| Saute for about 5 minutes | ||
| Onion | 1 Large, chopped | |
| Garlic | 2 Clove (5gm), minced | |
| In | ||
| Olive oil | 2 Tablespoon | |
| Remove from heat and stir in | ||
| Tofu | 1 Pound, squeezed | |
| Tomato sauce | 1 Can (10oz) | |
| Salt | 1/2 Teaspoon | |
| Basil | 1/4 Teaspoon | |
| Sage | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1/2 CUP GRATED SHARP CHEESE | ||
| When slightly cooled add slowly, stirring constantly | ||
| 3 EGGS, LIGHTLY BEATEN | ||
| Spoon the mixture into | ||
| 4 LARGE BELL PEPPERS, STEMMED AND SEEDED | ||
Directions
Place the peppers upright in a baking dish and pour in 3/4 cup
boiling water.
Bake at 350° for 1 hour or until the peppers are tender when
pierced with a fork.
(Add more water during baking if necessary.)
boiling water.
Bake at 350° for 1 hour or until the peppers are tender when
pierced with a fork.
(Add more water during baking if necessary.)
Chef
