2 tb Oil; for sautéing
1 1/2 c Cooked brown rice or
- mashed potatoes
1 ts Thyme
1 ts Sage
2 c Tofu; mashed
2 tb Tomato paste
Salt and pepper
1 ts Whole grain mustard;
- up to 2 ts
4 lg Green peppers; seeded,
- halved vertically
1 c Cheddar cheese; grated
Preheat oven to 250°F. Sauté the rice and herbs in a skillet and
add the tofu, mashing it up in the pan. Fry for about 2 minutes, then
add the tomato paste, seasoning, and mustard. Mix well. Coat the
skins of the green peppers with oil and fill them with the mixture.
Arrange them on a baking tray, sprinkle with cheese, and bake
20 minutes at 250°F.
Recipe by Vegetarian Food For All by Annabel Perkins
