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Vegetarian Stuffed Peppers

Contributed By: Linda | See all of Linda's recipes
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Active Time:  45 Minutes
Total Time:  1 Hour 30 Minutes
  8 servings
Bell peppers (4 green or colored – cut in halves )
Brown rice – about 2 cups (I use Tsuru Mai Brown Rice-Brown Rice)
Tofu (Firm & chopped into ½ inch squares) I used only half
Black olives (one 8 oz. can - sliced)
Spanish olives (one small jar - sliced)
Vegetable broth
Diced tomatoes (canned or fresh)
Garlic (1 or 2 cloves chopped)
Onion (small-chopped)
Red Pepper flakes (2 Tbsp) - Optional
Cream of mushroom soup) (a couple of table spoons only)
Spinach (I used frozen chopped, but you can use fresh as well) If using fresh spinach, I would sauté  briefly first before adding it t the mixture.
Parmesan cheese (grated)
Preheat oven to 350° F for about 45 minutes

Prepare the Brown rice per directions

Sauté the onions, garlic, mushrooms, tomatoes, olives and chopped spinach.

Add in Tofu when veggies are all sautéed to opaque

Mix rice and sautéed veggies together

Add in 2 or 3 tablespoons of the Cream of Mushroom soup & Vegetable broth

Season with Salt and Pepper to taste

Spoon into the halves of the bell peppers

Top with the grated parmesan cheese

Bake at 350° F for about 45 minutes

Note: you can cut down the baking time if you microwave the bell peppers prior to stuffing and baking.

Date Added: 03/01/2010
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