Healthy Stuffed Bell Peppers

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 -6 bell peppers
• 1 onion, chopped fine
• 1/2 cup mushroom, chopped fine
• 1 cup cooked brown rice
• 1 cup mixed vegetables (canned or frozen are o.k., cook "or" nuke them as normal)
• 1 cup tofu, crumbled with your hands
• 2 (10 1/2 ounce) cans tomato soup
• 1/4 cup shoyu (soy sauce)
• 1/2 cup low-fat cheese, grated

Recipe

• 1 to prepare the peppers: slice the top off and remove all the seeds.
• 2 place the peppers in boiling water for about 3-5 minutes.
• 3 remove from the boiling water and shock under cold water.
• 4 put aside.
• 5 saute the onions and mushrooms in a big saute pan until tender.
• 6 add in the mixed vegetables and the tofu.
• 7 add the shoyu and let simmer for about 2 minutes.
• 8 arrange the peppers in a baking dish.
• 9 fill each pepper with the tofu mixture (extra stuffing is great on its own, just warm it up).
• 10 pour the tomato soup over each pepper.
• 11 sprinkle the peppers with cheese.
• 12 if you like, you can put the tops back on for an impressive presentation.
• 13 put the lid on the baking dish and bake at 350 for about 45 minutes (until the peppers are somewhat tender and the cheese is all melted).