Recipe - Stuffed Peppers Flores

4 md Pepper, bell, red
1 One half cup Vegetable Stock, white
2 teaspoon Rosemary; minced
1 One half teaspoon Marjoram; minced
One fourth teaspoon Salt
1 cup Bulgur (cracked wheat)
4 ounce Firm tofu; drained and minced
One half md Tomato; minced

Preheat oven to 350 F.
In 8Qt 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 3qt 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

source unknown posted by DonW1948@aol.com Submitted By DONW1948@AOL.COM
On MON, 12 JUN 1995 141609 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini