[weatherboi]

Stuffed Green Peppers
Yields 8 half peppers.

4 green peppers
1 cup cooked brown rice
1 block firm tofu
2 cups veggie broth...may need more or less.
1/4 cup vegan worstershire sauce
4 cloves of roasted garlic mashed up
1/2 of a large onion
1 med size carrot
1/2 lb of whatever shroom is in my fridge at the time
2 cups whatever vegan cheese I have in the fridge.
1 Tbls. Olive oil (cold pressed)
Salt and Pepper for seasoning if needed.


1-Marinate 1 block of firm tofu in an equal mix of vegetable broth and vegan worstershire sauce. 30 minutes to an hour.
2-Prepare peppers by cutting length wise in half. Clean seeds out. Lighly salt and pepper. You can blanch them before stuffing if you like them on the soft side.
3-Finley dice onion. Grate carrot. Chop shrooms into small chop size. Lighlt sweat these veggies in a small amount of olive oil. Just enough to wet the botom of the pan. Once done place in a bowl off the side.
4-Remove and drain tofu. Pat dry. Chop tofu into small, small, small size. Place in bowl with veggies.
5-Add 1 cup and 1/2, cooked brown rice in bowl.
6-Peel and seed 1 large tomato. Rough chop into quarter size pieces.Add to bowl.
7-Start mixing ingredients together. Toss in half of the cheese. Season with pepper, fresh roasted garlic and maybe salt. Mixture should kinda stick together.
8-Stuff peppers and place in any king of pan. Pour about 1/4 to 1/2 inch of veg broth into bottom of pan.
9-Bake in oven set at 425 degrees for about 30-60 minutes depending on whether or not the peppers were pre blanched.
10-Before removing from oven, sprinkle veggie cheese on top and broil till desired bubbly doneness.
11-Remove from oven and let set for 5 minutes. Then enjoy!!