4 Bell peppers; halved; seeded
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
3 tb Tomato paste
Salt and pepper
1 tb Whole grain mustard;
- up to 2 tb
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. Bake at 350°F for 15 minutes.
Recipe by Vegetarian Food For All by Annabel Perkins
