Name: Stuffed Peppers Flores
Ingredients: 4 md Pepper, bell, red; 1 1/2 c Vegetable Stock, white; 2 ts Rosemary; minced; 1 1/2 ts Marjoram; minced; 1/4 ts Salt; 1 c Bulgur (cracked wheat); 4 oz Firm tofu; drained and diced; 1/2 md Tomato; diced

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CATEGORY	CUISINE	TAG	YIELD
Vegetables		Main dish, Low-fat	4	Servings

INGREDIENTS

4	md	Pepper, bell, red
1 1/2	c	Vegetable Stock, white
2	ts	Rosemary; minced
1 1/2	ts	Marjoram; minced
1/4	ts	Salt
1	c	Bulgur (cracked wheat)
4	oz	Firm tofu; drained and diced
1/2	md	Tomato; diced

INSTRUCTIONS

Preheat oven to 350 F.
In 8-Qt 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 3-qt 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

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