| 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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