Vegetarian

Persian-style Stuffed Peppers (with tofu) takes several minutes to prepare.

Persian-style Stuffed Peppers (with tofu) takes several minutes to cook.

Persian-style Stuffed Peppers (with tofu) makes 6 servings.

The ingredients for Persian-style Stuffed Peppers (with tofu) are:

1 tb margarine
1 lg Onion; chopped
1/2 lb tofu crumbles (fake ground beef)
1 cn diced tomatoes (8 oz.)
Salt and pepper to taste
Grated peel of 1 lemon
3 tb Lemon juice
1 c White rice
1 1/2 c vegetable broth
1 c Parsley, fresh chopped
1 c Green onions, chopped
2 tb Dill weed, dried
1 ts Tarragon, dried, crushed
1 ts Mint, dried, crushed
6 lg Green or red bell peppers
1 c Vegetable broth
2 tb margarine

Here is how you make Persian-style Stuffed Peppers (with tofu):

Melt 1 tb. margarine in a large saucepan. Add onion and saute until tender. Add tofu crumbles. Add half the tomatoes, salt and black pepper. Cook 1 minute. Add lemon peel, lemon juice and rice. Cook and stir until rice glistens. Add 1 1/2 cups broth and bring to a boil. Reduce heat and cover. Simmer over low heat 10 minutes or until liquid is almost absorbed. Stir in parsley, green onions, dill, tarragon and mint and cook for 5 minutes. Preheat oven to 350F. Cut a thin slice from stem end of each pepper; reserve to use as lids. Remove seeds and white membranes from peppers. Place peppers in a large baking pan. Spoon tofu mixture into peppers. Combine remaining ingredients, including remaining tomato sauce, in a small saucepan. Heat until margarine melts. Pour over stuffed peppers and cover with reserved lids. Cover baking pan with foil. Bake 1 hour or until peppers are tender and filling is done.Number of Servings: 6Recipe submitted by SparkPeople user EANTHONYDC.

The nutritional information for Persian-style Stuffed Peppers (with tofu) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 269.3

• Total Fat: 7.8 g
• Cholesterol: 2.1 mg
• Sodium: 542.4 mg
• Total Carbs: 43.0 g
• Dietary Fiber: 3.7 g
• Protein: 8.6 g