Vegan Stuffed PeppersSubmitted by: KARVY09
IntroductionThese yummy stuffed peppers are filled with Kashi pilaf, mushrooms, onions, parsley, crushed tomatoes and extra firm tofu. These yummy stuffed peppers are filled with Kashi pilaf, mushrooms, onions, parsley, crushed tomatoes and extra firm tofu.
2 large red bell peppers
2 large green bell peppers
1 cup Kashi 7-Grain pilaf (cooked)
2/5 block of extra firm tofu
1 cup Contadina Italian Herb crushed tomatoes
5 springs parsley
1 medium onion, chopped
2 tsp of Mrs Dash extra spicy seasoning
Spray a medium frying pan with cooking spray and heat on medium high heat. Fry onions and mushrooms until onions are translucent. Then add parsley, tofu, and Mrs. Dash spice to mixture and cook for about 3 more minutes. Finally add the Contadina tomatoes and simmer for 5 minutes.
Heat the oven to 400 degrees F. Slice peppers into four halves. Scoop mixture into peppers and bake for about 25 minutes, until peppers are soft and juicy.
Make it non-vegan by sprinkling cheese on it during the last 5 minutes of baking. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user KARVY09.